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Brisket

Tanker Tim
Tanker Tim Posts: 68
edited November -1 in EggHead Forum
O.K.,[p]I'm sitting on the brain today......too many 12 hour shifts playing war games I guess. Anyway what the target internal temp for a brisket,
190 keeps coming up in my mind but I'm not sure.[p]This is the first burn with the new trivet for me, seems to be working pretty good. I was a little disappointed that it didn't fit better though.[p]Thanks for the help[p]TT
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Comments

  • dan
    dan Posts: 57
    Tanker Tim,
    I cooked a 12#er this weekend for 20hrs at 240* to 275* indirect that I took off @ 200* It was well worth the wait. Just a little rub and smoke...
    dan_c
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  • Nature Boy
    Nature Boy Posts: 8,687
    Tanker Tim,
    Howdy. Every chunk-o-chest a bit different.
    Try the fork test at 185. Could be ready then.
    185-200[p]Have fun. Those chunks are the most fun to cook IMO.
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • Carolina Wizard
    Carolina Wizard Posts: 46
    Tanker Tim,
    Sorry for the late reply here to you thread but I just made the best brisket I've ever eaten, no brag just fact! [p]Anyhow the bad part of the whole deal was that this just happened to be when I discovered my Polder blew a chip, or took on a drop of water in the wrong place or something comparable to like if you could imagine feeding say a 3 year old child strong coffee and chocolate chip cookies all day. Rather erratic and hyper, I'd say. But I do think that my temp achieved about 210 degree's in the foil. I put er in the foil after she had risen to "I think" about 185. [p]I'd appreciate any second opinions on this cause I just purchased me a nuther one of those briskets for this weekend for a re-run and I don't want to overcook the thing at all. Anybody else allow the temps to go this high or even to 215? It was soooo tender but not mushy or powdery just wonderful. Thanks for yur help.
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  • Char-Woody
    Char-Woody Posts: 2,642
    Carolina Wizard, I did one similar to that but held it too long in the foil and it was more like pulled pork than sliceable brisket. Still excellent eating but started to take on the steam table taste. Just my opinion. You did it pretty close to accurate for top brisket. I wrapped mine in foil and place it in a cooler chest for about a half hour. some do some don't. It self cooks in the chest. I think the same affect can be had by just shutting down the BGE and let the brisket finish in foil and rest over the hot coals for the same period.
    C~W[p]
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