Brisket finishing early......

Discussion in 'Beef' started by cle-q, May 29, 2016.

  1. So my stall was non existent on my brisket. Guys, if I plan on holding the brisket for a long while,like 4 to 5 hours in a cooler, should I take the meat off a bit early? Sitting on 188 degrees right now...should I pull it at 190? Or keep going till tender?
  2. Keep it on until it is probe tender in multiple places. Then pull it, wrap it up real good and put it in the ice chest. I have let them rest four hours plus more than once.

    Smoke it up
    Last edited: May 29, 2016
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Wait until it's tender.

    It will stay hot in a cooler for 5 or 6 hours.

  4. djom1cincy

    djom1cincy Fire Starter

    Does it turn out better letting it rest a few hours or will 30 minutes work out?
  5. I let mine rest for an hour minimum.

    Smoke it up
    djom1cincy likes this.

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