First brisket in a MES 40" Need help.

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new2smoken

Newbie
Original poster
Dec 26, 2012
14
10
Los Angeles, CA
12.5 lb brisket cooked at 225 is at 171 deg after only 6 hours.  is this normal?  What temp should i wrap it and what temp should i pull it?

Thanks
 
Shanan, morning... Sorry about being late here...   Foiling can be done after a few hours of smoke... Then cook to desired IT...  Usually 195 - 210, depends on how tender you want it..    Dave
 
As they say BBQ is done when done. I never cook by temp always by look and feel, wrap when the bark is set and has a mahogany look you can tell by running your finger over the meat no rub on finger good to go, usually at the four hour mark. As for being done I prob when it slides in like a warm muffin time to pull and rest. Good luck
 
Congrats on on the first round with the brisket, good job show some pics of it
biggrin.gif
 
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