So my brisket peaked at 194. I did the Texas crutch. Before taking it off I opened to take temp again. Dropped to 189, 181 and now it is 178. Kettle temp is probably 225. Oven? Let it ride a while longer? Get my coals and temp up??
Save my Brisket
- Thread starter kettle man
- Start date
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Kettleman, by now you've gotten your Smoke flavor and 'Wrapped' (a shame ), so I'd say ... Toss her in a 225° oven with the probe - in and let it go.... You'll lose Bark, however it will be tender.
-HOWEVER-
I would think it is at a good 'sliceable; temp. now...place in some towels and in a cooler the rest. The 'Point' can be R&R / S &S (Removed & Rubbed / Sauced & Smoked) again ,
.
You'll love tip Ends...
-HOWEVER-
I would think it is at a good 'sliceable; temp. now...place in some towels and in a cooler the rest. The 'Point' can be R&R / S &S (Removed & Rubbed / Sauced & Smoked) again ,
You'll love tip Ends...
Thanks! I wrapped it again in foil (tight). Have it resting in coller with a towel. Will check in awhile and if I need to pop in oven will do it. I think I have first brisket jitters.
Haha. Very true. I think if I had a smoker or egg I'd feel a little more comfortable with brisket.
Lots of god smokes put out on a Kettle... some of the Kettle Society will be here soon and offer help.
As I said..."Patience".
As I said..."Patience".
last question. it has rested for about 1.5 hours. Plan to eat in an hour. Temp is 150. Slice and put on low heat in oven? Just put in oven?
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