Mustard vs EVOO vs Worcheshire UPDATED with Q-View

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starting to get a little nervous.  The brisket has been on for 17 hours now, but the IT is staying around 178-180.  I moved the probe to another spot, and it also shows 178.  The probe went in pretty easily, but since I have no experience, I don't know if it should go in any easier? 
Hang in there a little longer. It won't hurt it.

Bear
 
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I had hoped to have it ready to eat by 7 PM, but not sure that is going to happen.  I want it to rest at least an hour in a cooler before cutting.  I plan on pulling the baby backs off at 6:30, following the 2-2-1 method. 
Hang in there a little longer. It won't hurt it.

Bear
 
It may happen you never know briskets are as stubborn as women.   That looks like it is going to be one fine meal. 
 
Thanks man!  I have family and friends arriving soon...I'm guessing it wouldn't be recommended to pull it before it gets to 190-195?, or should I just try the probe test if it hasn't budged by 6:30 or 6:45 and see if it goes in like hot butter.  By 6:30 it will have been in the smoker for 19 1/2 hours.  It weighed about 10.5 lbs after slight trimming. 
It may happen you never know briskets are as stubborn as women.   That looks like it is going to be one fine meal. 
 
I had hoped to have it ready to eat by 7 PM, but not sure that is going to happen.  I want it to rest at least an hour in a cooler before cutting.  I plan on pulling the baby backs off at 6:30, following the 2-2-1 method. 
Since it's been in so long already, and you said the probe went in easily at 180˚, I would think it would be OK to pull when you're ready.

I used to slice mine at 195˚, so you should be OK. IMO

Bear

Ecto---Didn't mean to step on your answer. You posted after I started typing mine.
 
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I'll try and be patient until AT least 6:30 when I pull the baby backs off.  There will be beer and other snacks to keep everyone happy! :)  Thanks for all of the tips and suggestions!
 
Since it's been in so long already, and you said the probe went in easily at 180˚, I would think it would be OK to pull when you're ready.

I used to slice mine at 195˚, so you should be OK. IMO

Bear

Ecto---Didn't mean to step on your answer. You posted after I started typing mine.
 
Sorry for the blurry pics.  Everything turned out pretty good for my first time doing brisket and ribs.  I probably could have taken the brisket out a bit earlier...the point cuts were very tender and juicy...along with most of the flat.  The ribs were great too.  I used Jeff's rub and sauce for the ribs and everyone loved them. 

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Man-I gotta quit looking at q-view when I'm eating my breakfast, I just makes me hungry for some que.  Great job Eric on your first brisky!! Now that you know what all is involved in doing a brisky, next time you'll need to turn that point into some Burnt Ends-yum yum!  on on
 
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