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re: Internal Temp for brisket?
Posted on 9/25/15 at 2:33 pm to Tigerpaw123
Posted on 9/25/15 at 2:33 pm to Tigerpaw123
You can foil, butcher paper, or do nothing at 160-165. Basically when it hits the plateau point, if you want it to cook faster, wrap it.
If full packer 193-195 in the point, the flat is usually around 10 degrees higher.
Flat alone, 195-200.
Wrap and rest for an hour or two.
If full packer 193-195 in the point, the flat is usually around 10 degrees higher.
Flat alone, 195-200.
Wrap and rest for an hour or two.
This post was edited on 9/25/15 at 2:37 pm
3
Posted on 9/25/15 at 2:36 pm to Dam Guide
197-203 is the magical range. I quit wrapping mine as a good bark is what makes a brisket. No, 203 isnt too hot. let it rest for at least 1 hour assuming you are doing a full packer.
This post was edited on 9/25/15 at 2:37 pm
Posted on 9/25/15 at 2:36 pm to Dam Guide
quote:
You can foil, butcher paper, or do nothing at 160-165. Basically when it hits the plateau point, if you want it to cook faster, wrap it.
If full packer 193-195 in the point, the flat is usually around 10 degrees higher.
Flat alone, 195-200.
Wrap and rest for an hour or two.
This guy knows what the frick he's talking about. The flat and point will be at two different temps. I usually pull it at the 190-195 at the thickest part of the flat.
Posted on 9/25/15 at 2:41 pm to Dam Guide
quote:Around 165 is the famous "stall" that every brisket smoker knows about. The foil just minimizes how long your stall lasts. If you wrap it, make sure you wrap it tight and don't leave a lot of air in there or you will steam your brisket instead of the broken town tissues staying inside the brisket (which makes it tender).
You can foil, butcher paper, or do nothing at 160-165.
quote:This is good to go by although I tend to pull it around 180-190 depending on different factors (timing of other items, when is the game starting?, how much whiskey have I had? etc).
If full packer 193-195 in the point, the flat is usually around 10 degrees higher.
Flat alone, 195-200.
quote:Dont' think I've ever let it rest 2 hours but definitely at least 45 mins to an hour.
Wrap and rest for an hour or two
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