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Brisket Question

NCqueNCque Posts: 76
edited 6:56AM in EggHead Forum
At what temp do you pull the brisket off the egg? current internal is 171. dome temp at 300. set at 160 for a few hours and is now climbing out of the plateau. going on 6 hours now. thanks


  • Wise OneWise One Posts: 2,645
    NCque, I like to pull mine at 180 but I am no champion when it comes to brisket. I was readingthrough about five other recieps and see that ome says teh temperature should be between 170-195 and two others recomnmend 200. Shoudl be interesting to see what folks respond.

  • NCque, for what it's worth, I pull mine off at 195. But I notice that you're cooking yours at a higher temperature than I do (I go for 250 dome, about 225 grid), and I don't know what effect that will have on the desired doneness.
  • NCqueNCque Posts: 76
    Wise One,[p]Yeah, 200 is what i was originally going for. been cooking at 275 for nearly the whole time and only cranked it up to 300 after i noticed it coming out of the plateau. guests are already here and are trying to get it finished up.
  • AppleApple Posts: 49
    NCque, We do a lot of competitions and shoot for a 190 internal and then wrap and insulate - allowing the temp to increase to 200 - prior to slicing and turn in. I realize this doesn't help with your dinner tonight.....just my 2 cents worth. Steve.

  • NCque,
    Go ahead and pull it. Let it rest for 15-20 min. slice and serve, it will be great. Remember its fron the egg, its got to be good.

  • BBQ-BoBBBQ-BoB Posts: 124
    I pull them around 185 but much also has to do with how they feel. I decide that either with a probe or a large meat fork.

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