If you HAD to pick a finishing IT for brisket, what would it be?
 

I know... It's done when it's done.

BUT

If you had to pick one temperature, what would it be when most of your briskets are good?

I'm asking because I'm about to try smoking a brisket until it stalls, and then cook it foiled until done in a hot holding box. Not a fancy CVAP, but basically just a box with heating element and thermostat.

I was thinking 190-192 for 12 hours after foiled...

Obviously, HnF finish IT's don't apply directly, but I'm still interested :-P

Mine's about 212 when doing HnF (but I go by feel).

But it would be a guide line only. Had some probe tender at 197*, but the majority of them were in the 202-205 range.

200-204 seems like the most common range when brisket feels done to me.

You guys are all crazy... It's 210

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Same here.

200-204 is what I voted for but really feel 198-202:-P

I guess i am the only one in the poll that would rather hold a brisket at 180-184 for 24 hours.

I dont hold that long but i do finish low and they temp out starting at 190 IT

I never temp them so I don't know, when they probe like poking warm butter and giggle like jello, they done. :noidea:

My average with Costco Primes is 203.

It usually depends on cooking temp for me, the hotter the higher the finish temp

If you got the time its like night and day (litterally). My opinion is most top notch bbq joints do this.

Temps
 

:thumb::thumb: