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brisket temp???

rxdawg
rxdawg Posts: 24
edited November -0001 in EggHead Forum
I put a brisket on this am at 9am 225 degrees or so.

Was expecting an eight pounder to take 8-10 hours minimum, but I'm looking at 190 degree after only 6.

Whats the right temp to take it off? I am familiar with pork butts, but not with beef brisket...

Thanks
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Comments

  • Crüe-B-Cüe
    Crüe-B-Cüe Posts: 76
    Anywhere from 190 - 200. stick a fork in and twist it to see if its tender. Or a thermometer probe. If if goes in easily, wrap it in foil and put in a towel lined cooler for a few hours.
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  • AZRP
    AZRP Posts: 10,116
    I have a feeling your dome thermometer is off, have you checked it? -RP
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  • rxdawg
    rxdawg Posts: 24
    Hmmm.. no I haven't checked it. Good suggestion. But I am using a brand new redi check with a probe for the smoker as well as the food. It reads 220 right now.

    Meat still at 190 per the food probe... I guess I should let it go to 200?
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  • fishlessman
    fishlessman Posts: 33,931
    i go by fork tender. did you take the temp in a couple areas, seems way too quick. i might wrap it and lower the temp until its tender but something seems off
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Fidel
    Fidel Posts: 10,172
    Are you cooking it indirect? I agree it seems to be going too quick.

    Either way, fork tenderness is the way to test. Some are done in the upper 180s, some go north of 200.
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  • rxdawg
    rxdawg Posts: 24
    Appreciate the help..

    It is on indirect over a drop pan. Same configuration I use for butts. I have the probe in the fat part of the brisket(point?), but I'll check other areas.

    Think I will go with the fork tender test though.

    Thanks everybody..
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  • FoolControl
    FoolControl Posts: 14
    I don't like to poke mine because it makes all of the juice run out. I usually lift one end and see how easily the brisket bends. I learned that from Paul Kirk. That trick works well for ribs also.
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  • ChitownBBQ
    ChitownBBQ Posts: 72
    I have noticed my briskets cooking 20% to 25% faster on my BGE than on my old CharGriller. Same probes, so the temps are the same.

    I just assumed it was the better heat radiance and consistency.

    They cook faster & are more juicy and tender.

    I just never questioned the good thing, ya know?
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  • Crüe-B-Cüe
    Crüe-B-Cüe Posts: 76
    Same here. I used a Chargriller before the egg. I got up early and put the brisket on at my normal time on my first egg cook. It was done and in the cooler a few hours earlier than expected. I'm not sure if it was the egg or the fact that Sam's upgraded from select to choice briskets.
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