Brisket newbie

[Brucetk]

I put a brisket on the smoker this morning and was expecting it to be around 10 hours to get to temp.
The brisket was done after about 7 hours but I am worried that it may be tough if I take it off now. I have dropped the cook temp and left it on the smoker for now. Should I be taking it off and wrapping it or let it cook at the lower temp?

 

[chef jimmyj]

If the smoker is running at 140-150, you can leave it to hold. Any higher and that Beef is still cooking and will go from slicing tender to fall apart.
To hold 3 hours, a wrap in Foil and a rest in a small Cooler will hold hot three hours, easily. Your choice...JJ

 

[AP514]

Does the same Apply for Pork Ribs ?? say 1 to 1-1/2 hours ?
will they get Fall Off the Bone or just DRY way out ??

 

[thirdeye]

I put a brisket on the smoker this morning and was expecting it to be around 10 hours to get to temp.
The brisket was done after about 7 hours but I am worried that it may be tough if I take it off now. I have dropped the cook temp and left it on the smoker for now. Should I be taking it off and wrapping it or let it cook at the lower temp?

Try your best not to cook barbecue meats to a particular temp or you will be disappointed more often than not. A steak or a prime rib is a different story, those should be cooked to temp. A better approach is to teach yourself how to probe a brisket or butt for tenderness, then it will work every time. You want butts and briskets done early so you can give them a long rest in an insulated cooler or hot box of sorts. 2 hours minimum.

 

[chef jimmyj]

Pork Spare Ribs can be done, 3-2-1, 3 hours in smoke at 225, 2 hours wrapped in foil, then naked the last hour or so until your desired tenderness. They will be moist and FOB if that's what you like. Some guy smoke ribs naked start to finish. Typically, 6+/- hours at 225°F...JJ