when to pull brisket

[smooookin]

i guess old age and this darn headache has made me lose my mind, but for the life of me i cannot remember what temp i should pull this brisket. i am thinking 165-170?

BTW i am sure a UDS in a hotel parking lot has all the makings of the ultimate redneck joke, dont ya think?

[MilitantSquatter]

too low.... done when a probe can go in and out freely w/ minimal resistance... usually around 185 (+/- 5 degrees)

[smooookin]

thanks, i guess it is one of those brain fart days, or could be too much beer.

[fil]

I agree when the flat is around 185-190 it usually is ready any higher and it wont slice very well. I have been seperating the flat and wrapping it for a while. I will chop the point into 1 to 1 1/2 in squares and saucing them put into a disp pan and putting it back in the cooker for another hr or hr and a half. The family loves the burnt ends. I wish I had done this all the time.

fil

[smooookin]

i just told a friend of mine that was what we were going to do tis time. i have never done it before so we will see what happens.