When to pull the Brisket?

EGGs N@

Need help on my first Brisket...its 4.2 Flat it has been on 8 hrs @ 240 dome and has just reached 190. So at what temp should I pull it off if the EGG?
Secondly, I need to keep it until about 7:30 for Dinner...so Can I stick it the oven on say like 170 or should I wrap it with broth and put it a cooler?

Thanks,

Dennis

vidalia1

Somewehere between 190-205 it will be done...you need to stick the brisket with a fork or toothpick or thermometer and when it goes in the meat with very little resistance it is done.(like putting a knie in warme butter) Stick it in 2-3 places.

Then double wrap it in HDAF and then wrap in a towel and put it in a ice chest. It will hold for 3-4 hrs easily. Slice against the grain.


When ready to serve mix some juice with equal amount of bbq sauce and glaze the brisket...OMG...do not use beef broth IMO unless you want a pot roast taste...just my 2 cents...

EGGs N@

thanks for the help...;-)

fishlessman

thats a little brisket, probably not much fat on it, i might consider foiling now and continuing the cook, never done one that small but thats my gut feeling

vidalia1

Oops...my bad... Fishless is probably right...I didn't notice the size of the brisket...double wrap in foil then towels in an ice chest...the other parts stand though...