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So close...decision time. Brisket

erapp100
erapp100 Posts: 12
edited June 2014 in Beef
14 lber going on 18hrs. Temp at 187. its 9:30 am now, feels like butter. Guests dont come until 3 or 4. Dome is at 215 with ATC. Can I keep it on for another few hours to 200 or 205 so I don't have to do a 6 hour FTC?? I left a lot of fat on it. Should I drop dome temp? Just DONT want to dry it out. Last time I FTC for 6 hours it was ruined but didn't have a good cooler. Now I have a serious one.
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Comments

  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Is it the thickest part of the flat that the probe goes in like butter? 187 IT is pretty low to be ready to pull. Not impossible but not the norm in my experience.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • erapp100
    erapp100 Posts: 12
    i may have the probe a little far out but I don't think so. Not saying it can't get smoother but no resistance whatsoever. i guess I'm ok for a while longer.
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  • erapp100
    erapp100 Posts: 12
    Dropped to 210
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  • erapp100
    erapp100 Posts: 12
    Turned out amazing. Best brisket I have ever done.
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  • nick_banich
    nick_banich Posts: 112
    Nice!
    -Large BGE since 6-13
    -Indianapolis, IN

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    =D>
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • lousubcap
    lousubcap Posts: 36,670
    Home-run! Bet there were some tasty eats there!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SGH
    SGH Posts: 28,988
    @erapp100‌
    Looks like a home run to me. Excellent job my friend! =D> =D> =D> =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anzyegg
    anzyegg Posts: 1,104
    Great looking cook. My mouth is watering looking at it...Awesome!!!
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  • Terrebandit
    Terrebandit Posts: 1,750
    Great job. What did you decide to do?
    Dave - Austin, TX
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  • erapp100
    erapp100 Posts: 12
    Kept it on. Decided I was making a beginner mistake by being impatient. Took it off at 205. FTC for two hours. Still needed a rubber glove to hold while slicing. Flat sliced ok. Overall the rest pretty much fell apart nicely. I left a lot of fat on and it was great meat to begin with. All if which contributed to it turning out so well. I've decided it's not a big sacrafice if it doesn't slice up pretty like A Franklin video. Taste is more important. Piles of brisket make great picking and sandwiches. Thanks all for the encouragement and advice, especially those who don't know I used it.
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