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Quick brisket question

Shelby
Shelby Posts: 803
edited November -1 in EggHead Forum
Have had a 15+ pound brisket on for about 13 hours at 225-250. I closed the vents down a bit when the internal hit 184. Aiming for 190, I opened them a bit. Egg temp went up but internal on the brisket has come down. Should I worry about trying to hit 190 or pull and wrap?
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Comments

  • Unknown
    Unknown
    Shelby,
    Depends on how much time you have and when you wanna eat. The temp dropping is normal (assuming id didn't drop more than a few degrees). It's just one of them things that happens during long cooks. Thats when the collegen is breaking down making it tender. If it were me I would keep it on there (no foil) until a probe can easily inserted into the flat with little effort. I find that this happens anywhere from 190° to 200°.[p]A 15 pounder gonna make for a lot of sammiches!
    Matt.
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  • GRILLEMARK
    GRILLEMARK Posts: 18
    Shelby,
    Exactly, wait for the temp to start to rise again ans the time on a slab that big should be a few hours more.
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  • Shelby
    Shelby Posts: 803
    grillemark,
    Thanks to you both![p]I had time since kickoff wasn't until 2:30. It had easily 15 hours of smoke and turned out awesome![p]And...the Tigers won!
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  • bigmikej
    bigmikej Posts: 216
    Shelby,
    Damn the Tigers! :-)[p]Great defensive match-up! [p]--A Sullen Dawg...
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