Reed, it's best not to try and cook to a target temp. Reason for this is that things like Briskets have no ideas about temps. They'll be done when they are done, whatever that temp might be. It COULD be done at 190, or maybe 195, or 200, or 205.Well im up to 180 going up faster now 185 i was told 195 to 205 is it a mater of opinion or are those temps wrong
Basically, start poking the brisket at the thickest part of the flat. When the probe goes in and out like a knife through butter (very little resistance), then it's done. Pull it, wrap it, rest it in a cooler.I'd recommend the toothpick test before pulling it though ! Start around 185-190* & take a toothpick or temp probe.... When it slides into the brisket with little resistance then pull, wrap & cooler.... Each piece is different, some get done closer to 195* IT and I've had some that had to go to 205* before the toothpick test worked.... Just my 2 cents !
Thanks agen waterinholebrew you saved the day ill have some qview tomorrow night!
Cool. It's my experience that the biggest mistake most people make with brisket is that they pull it off the smoker too early. Just let it do it's thing, it will be ready when it's ready. I'd check it every 15 minutes or so from here out. Also, probe it a couple of times, not just once. Kind of taking an average so to speak.I put the prob in and i had to put one finger on meet to get it out still not done its at 186
Heck, might as well stay up now as it will probably be ready for slicing in 3 hours or soGlad I could be some help to ya ! Lookin forward to your Q view tomorrow night, have a good one !
Yeah, with smoking, except for certain situations, time and temp should just be used as guidelines. I mean, we often cook for others so it's kind of important to have a targeted finishing time, but still, the meat will be done when it's done.O ok ill do that and yea iv always been a time guy for cooking but i see this is a hole different ball game
Yep, that happens. How's it probing ?Man went from a nice size to a little piece of meet
Cool. Looks nice. Time to wrap it in foil and let it rest for a bit, preferably in a cooler. In about an hour, it will be ready to slice if you want. What's the plan for it ? Eating tonight ?Yep and it's all done finally
You're welcome. It's only 1:37am here and I'm a night owlThank you very much for all the help and staying up with me!!!!!!