Brisket Temp question

[james275]

I am a newbie for sure and have finished my offset pit and broke it in with a 11lb brisket and some baby backs. The Brisket was left on for approx 10 to 11 hours and it was great. I only checked the temp after the 11 hour mark and it hit over 200*. I have since purchased a thermo to watch the temp the whole time. I have another 11lb brisket (full Packer)on the pit as I am writing this. It has been on about 7 hours and the temp is already at 197*. I have read on this forum that briskets are taken out at 190* then wrapped in foil for a couple of hours. Could someone please elaborate on this. Should I pull the brisket It has been a pretty steady 225* to 250* for the seven hours. Thanks for any help
James

[Lewis & Herschel]

If it is 197, I would get it out. Let it cool a bit, then wrap in foil to hold. Much more and it will fall apart, dry out, or both.
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Memories of past exploits:

[Mark]

I would test it with a fork first. Brisket isnt done by temp, it's done when it wants to be done. If the fork slides in with very light resistance then I would pull it, if not, leave it until it does.

[marvsbbq]

[DocLww]

I agree with Mark and Marv. I have gotten a brisket to 200+ degrees in 7 or 8 hours and it was tough. I always foil my brisket after 4 hours or so and I usually cook them 12-15 hours, anything less and the brisket is just too tough. I know a guy who gets his brisket tender in 5-6 hours, at least he claims, but I don't know how he does it. He also puts something on it that makes it taste like a roast. The flavor is fine and all, but it doesn't taste like Q to me.
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Larry



If barbecue causes cancer, I'm a dead man.

[Markbb]