Ok. I've been maintaining a 225-250'ish temp, 8 1/2 lb brisket. How long should it take to get to approx. 200`? It's been around 7 hrs, and creeping upward. At 167 now. Am I screwed?
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well not sure when dinner was planned..Im assuming probably soon. Ive had that happen before people waiting around for the main course. Ive taken it out and wrapped it in foil to lock in the juices and maybe bump up the temp in the smoker. Help it push through the stall and cook a little faster.
Technically your brisket is done when the IT reaches around 160 degrees F. However for a brisket to be truly tender it will need to continue to smoke for longer (target temperature around 185 degrees F. I would foil it if you are truley needing it quicker than planned.. and bump the temp up a few degrees..
Just remember to leave some time to "rest" in the foil when its out of the smoker for a bit to redistribute the juices...
. just picked up a couple 10# on sell for 1.25lb.. cant wait to get one on the smoke since I suffered through watching everyone elses on here all week.. my turn