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Started By
Message
Brisket question
Posted on 2/7/16 at 8:15 pm
Posted on 2/7/16 at 8:15 pm
Have a small brisket on smoker. Has been on 6 hrs @ 250. Temp is right but seems a little tough. Have read that this is just a stall and that I should leave it on as it will tender up.
Should I be patient or take it off?
Should I be patient or take it off?
6
Posted on 2/7/16 at 8:17 pm to Barrister
What is internal temp?
Posted on 2/7/16 at 8:17 pm to Barrister
internal temp is what you need to monitor.
Posted on 2/7/16 at 8:18 pm to Barrister
Cook to internal temp of 195 then pull it to let it settle.
Posted on 2/7/16 at 8:24 pm to Barrister
The stall is when the internal temp hit about 160 and just stays there, at that point either leave it there and keep smoking or wrap in foil and continue cooking in smoker or even oven, wrapping in foil will ruin any bark you have but will yield a very juicy brisket
Always cut against the grain
Always cut against the grain
Posted on 2/7/16 at 8:26 pm to Barrister
Wrapped in foil?
Posted on 2/7/16 at 8:28 pm to Tigerpaw123
Internal temp is only 160.... It is a thinner cut and a smaller one. Just seems like it is over cooking but I will trust the process
Posted on 2/7/16 at 8:29 pm to Fusaichi Pegasus
quote:
Wrapped in foil?
Wrapping in butcher paper works too
Posted on 2/7/16 at 8:30 pm to Barrister
Wrap it tight in foil and put in oven till it hits 200
Posted on 2/7/16 at 8:30 pm to Tigerpaw123
(no message)
Posted on 2/7/16 at 8:35 pm to Barrister
If you know the answer why are you asking
Posted on 2/7/16 at 8:37 pm to Barrister
quote:
Should I be patient or take it off?
Be patient. That internal needs to be 200.
Posted on 2/7/16 at 8:40 pm to Fusaichi Pegasus
quote:
If you know the answer why are you asking
I value second opinions
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