Brisket pull temp - 190? Or 200? Thanks!

Beanie-Bean

Getting worried here...full packer brisket has been cooking since early this morning, with dome temp set to 230, and meat thermo set to 200. The last check showed the brisket at 192 deg. Should I go ahead and take it off the egg now? Or wait until it hits 200. There's plenty of fuel left, and the DigiQ is keeping the cooker going nicely!

Thanks.

Nature Boy

Don't worry about what the temp is after 185. When the polder probe, skewer, toothpick, thermapen slides out of the meat as easily as it slid in....it's ready to pull off. I'd vote for getting it in the foil now.
Good luck mang!
Chris

Beanie-Bean

I'm on my way...thank you, sir! Wait...gotta grab the camera first

Thanks again!

FlaPoolman

Yes!!!! Don't forget the pics Mike

Beanie-Bean

Haven't sliced the brisket yet...it's taking a foil nap at the moment. Here's what I've got so far:

My favorite accessory for low-and-slow:






Inside the house now:




Don't know how I did on the smoke ring yet. I'll find out soon enough. Thanks again for the advice, Chris! I'll get spun on the next cut I do This was the first brisket I've done on the BGE. I'd shied away from doing a cut like that for the longest time, because I was too afraid to be cooking something that could potentially come out tough as a boot. Jury is still out on this one.

Eggtucky

BB..SURE looks like it outta be right!...great look slab dude! :woohoo:

JLOCKHART29

Looks like a burnt metor. Just like its supposed to! I'm sure it's great. I was kind of worried it would take longer than you expected. You said it weighed over 11 lbs and it hit 190 pluse in 13 hrs. at 230 pit. Just goes to show you there hard to predict. I cooked a 12 lber that I had to split point/flat to fit. 265 degrees pit and took 18 hrs to 193 meat temp. GOOD JOB PARTNER!!! :woohoo:

SmokeyD

All of that stuff looks sooo nice. I'm hungry now.

Beanie-Bean

Thanks, Eggtucky! I think that I'll be doing this more often. Just waiting on the adjustable rig so that I can cram yet even more goodies in the egg to go along with the brisket.

Beanie-Bean

Ya know, I was fixing to just let it ride all the way to 200, then I asked for help and Nature Boy said to go ahead and pull the brisket and put it in foil. Sure glad that I did, too. Any more time in there, and it would have been mush for sure. I guess that I can expect more adventures on the next brisket cook, DP. The pork butts all finish at different times for me, also. That one was fun, because I was able to go to work today, come back home and see the Q holding the pit temp at 230 steady. I may have to buy a backup just in case...


Hehe... :laugh:

Tell D I said "Hi" and Jake, too. I was reminded of him the other day when I was cutting the grass, and this little olive-colored bird was following me around the yard for the bugs and stuff. Looking forward to the holiday weekend, my friend. As a matter of fact, think I'll head down to the beer fridge now and grab me a cold one.

Later, man!

Beanie-Bean

There's plenty left, man--come on over and pull up a chair You're in the Austin area, right?

JLOCKHART29

Remember its "Limonade" Don't say the "B" word!! :laugh: Wife read what you wrote with me an laughed. You got two friends in ARK. now. Glad the cow worked for you and family. Hope wife dosn't have to work tonight.

Ross in Ventura

Mike,
Nice Brisket should slice up real good after a rest.
My Best,
Ross