internal temp ?? to pull from egg

rzrrob

for Brisket it is 190??? right??

how about a boston butt ???

about 2 hours per pound ?? around 225

civil eggineer

I pull butts at 200 internal temp. Brisket is done when it is tender usually between 185 and 195. Stick a fork into it when it hits 180 internal and twist. If there is little resistance pull it. You will know when it is ready with a fork and don't cook it any longer then necessary. I would certainly pull it before 195 worse case scenario.

Chappy

Start checking the brisket with a toothpick or stick your thermapen in there at about 190. It should go in with ease. Sometimes I take it to 205 before I pull it. Just depends on the brisket.

With a butt, I usually pull it at 195. I don't really check it for tenderness.

boston_stoker

A Boston butt should be pulled at 195-200. Get the dome to 250 indirect. If you don't have a power draft control like the Stoker, it will be easier to get the Egg to hold this temp. It takes roughly 1.5 to 2 hours per pound. You should read this: http://nakedwhiz.com/elder.htm#cooking.



Brisket should be pulled between 185 and 205, you should judge when based upon how tender it appears. They vary on temp. Read this:

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

rzrrob

Thanks all

thirdeye

Brisket is trickier than a Boston Butt, and like was mentioned above, it's a combination of internal temperature and tenderness that you are looking for. A couple of things to add....The direction you probe from makes a difference too.... You are not only looking for tenderness going in, but also when you remove the probe. The thermometer stem works good as does an ice pick.

A butt almost tells you when it's done, and if you overshoot it temperature wise, it's hardly ever a big deal. Wiggle the bone, when it gets loose you are real close.