Brisket

[Jtibbetts]

I am smoking a 16 pound brisket. So far it has been on for 10 hours and already has an IT temp of 195. I was going to take it off but it's not passing the toothpick test. Should I let the IT temp rise higher, then pull it and let it rest in a cooler? I'd like to slice it when it's all said and done. I'm nervous about it getting overdone.

 

[SmokinAl]

Yes let is go until it's tender, that may be as high as 205-210.
I would also check the meat in a couple of different places.
The probe may be in a hot section.
Try to find the coldest part of the meat & put the probe back in there.
Al

 

[Jtibbetts]

Yes let is go until it's tender, that may be as high as 205-210.
I would also check the meat in a couple of different places.
The probe may be in a hot section.
Try to find the coldest part of the meat & put the probe back in there.
Al

That was the thought process but I thought I'd better ask the experts on here. Thank you for the response.

 

[chilerelleno]

Yes let is go until it's tender, that may be as high as 205-210.
I would also check the meat in a couple of different places.
The probe may be in a hot section.
Try to find the coldest part of the meat & put the probe back in there.
Al

Words of Wisdom.

 

[Jtibbetts]

So I let it ride until about 205 and the probe was sliding in like butter. It's in the cooler now. Let's hope it turns out great!

 

[SmokinAl]

Well how did it turn out?
Al

 

[Jtibbetts]

Everyone loved it. I thought it was good but not great. I've been keeping notes through the whole process so it can be even better next time. It was definitely better that I left it on with your advice.