What internal temp do you take...

wishinfishin · 12-28-2005, 09:43 AM

your briskett off at? Or, do you just cook until the 1.25 hr per lb rule.

Jorge · 12-28-2005, 09:45 AM

Anywhere between 180 and 195, or more, depending on the feel and look of the meat.

The Woodman · 12-28-2005, 09:46 AM

For "eating" I take it to 160 internal, foil, get it to 190-195 and remove for "resting" (about 1/2 to 1 hour).

Bigmista · 12-28-2005, 10:03 AM

Bout the same for me. I foil at about 160. Take it from the heat at about 190. Want details? Check here.

seth711 · 12-28-2005, 10:12 AM

Raw dog it untill 185-190 then pull, foil and rest in a cooller for 2 hours. I have no issues foiling ribs but have never found a need to foil Brisket and Butts for the actual cooking process.

BBQchef33 · 12-28-2005, 10:48 AM

As close to 180 as possible. When a probe goes in with little to no resistance its time to foil and rest. i wont foil while in the heat unles i am strapped for time. Temp is a tool, not a rule. i would prefer to have it sit at 180-185 for a few hours to break down as opposed to bringing it to 190-195 if it can be avoided. Once the probe slides right in I will foil and give it some cooler time.

RichardF · 12-28-2005, 10:56 AM

This works for me, but my experiences may not necessarily translate for what you need to do. Take it to around 180 I'll check with the fork. If the fork slides in-and-out with no resistants I'm done. I wrap in commercial grade saran and cooler till serving (provided the temp stays above 140). if not done will keep the pit at 225 until internal temp reaches 185 and will recheck. If not done will lower temp of pit to around 200. Once at 190 will see how it "feels" (floppiness and fork test) and make a call if I want to cook it longer or wrap it and cooler. If I'm cooking longer I lower the pit temp to 190.

MilitantSquatter · 12-28-2005, 12:16 PM

For me, it depends if I'm cooking a whole brisket or just the flat....

More often, I cook the flats when I don't have all day to cook- I'll bring to 160 deg, then foil and continue to cook up to 185-190. For me, I seem to get better results if I foil a flat.

If I'm cooking a whole brisket - I'll bring to about 185 deg and the meat fork tested done and then take off the heat, foil and wrap.

tommykendall · 12-28-2005, 01:35 PM

There are also 3 great links to threads on brisket in the RoadMap section on the top of the Q-Talk forum. Check it out

MoKanMeathead · 12-28-2005, 01:56 PM

I keep cooking it until a probe (or fork) slides easily into the flat cross grain. Sometimes that is 190 to 195 sometimes more, even up to 210. I have found that brisket is done when it is done - I always leave plenty of time when cooking brisket - you can always rest it in a cooler but you can't get it done faster.

tommykendall · 12-28-2005, 05:05 PM

Quote:

Originally Posted by MoKanMeathead

I have found that brisket is done when it is done

I agree but have also found that brisket is done when it's gone

Bill-Chicago · 12-28-2005, 08:27 PM

TK

I got a killer brisket marinade, as well as directions on internal temps.

Try this sometime:

http://www.bbq-brethren.com/cookbook...,%20MARINADES*

12-28-2005, 09:43 AM	#1
wishinfishin Knows what a fatty is. Join Date: 12-19-05 Location: Fort Worth Texas	What internal temp do you take... your briskett off at? Or, do you just cook until the 1.25 hr per lb rule. __________________ [FONT=Comic Sans MS][SIZE=3][COLOR=green]Wishin I was fishin or cookin...anywhere but workin!![/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3][COLOR=#008000]Pit by Jambo (Jamie Geer) 5'x25" mfg date 2005.[/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3][COLOR=#008000][/COLOR][/SIZE][/FONT]

12-28-2005, 09:45 AM	#2
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Anywhere between 180 and 195, or more, depending on the feel and look of the meat. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

12-28-2005, 09:46 AM	#3
The Woodman Full Fledged Farker Join Date: 12-14-05 Location: Mentor, Oh	For "eating" I take it to 160 internal, foil, get it to 190-195 and remove for "resting" (about 1/2 to 1 hour). __________________ Weber Smokey Mountain Cooker -18" Weber One Touch Gold Klose 84" x 24" Mobile W/ 24" x 30" Upright Rickenbacker 4004 Cii -Rickenbacker 4003-09 Rickenbacker 4001 - RIckenbacker 4001c64 Rickenbacker Fretless 4003-08- Fender P-Bass Warwick Fretless Corvette-Gibson EB-3 [URL="http://www.woodmansbbq.com"]www.woodmansbbq.com[/URL]

12-28-2005, 10:03 AM	#4
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Bout the same for me. I foil at about 160. Take it from the heat at about 190. Want details? Check here. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

12-28-2005, 10:12 AM	#5
seth711 Knows what a fatty is. Join Date: 12-21-05 Location: Woodstock, IL	Raw dog it untill 185-190 then pull, foil and rest in a cooller for 2 hours. I have no issues foiling ribs but have never found a need to foil Brisket and Butts for the actual cooking process. __________________ Seth Porkrastinators BBQ Team [URL="http://porkrastinators.blogspot.com"]http://www.porkrastinators.com[/URL]

12-28-2005, 10:48 AM	#6
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	As close to 180 as possible. When a probe goes in with little to no resistance its time to foil and rest. i wont foil while in the heat unles i am strapped for time. Temp is a tool, not a rule. i would prefer to have it sit at 180-185 for a few hours to break down as opposed to bringing it to 190-195 if it can be avoided. Once the probe slides right in I will foil and give it some cooler time. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

12-28-2005, 10:56 AM	#7
RichardF is One Chatty Farker Join Date: 03-07-05 Location: the best day ever	This works for me, but my experiences may not necessarily translate for what you need to do. Take it to around 180 I'll check with the fork. If the fork slides in-and-out with no resistants I'm done. I wrap in commercial grade saran and cooler till serving (provided the temp stays above 140). if not done will keep the pit at 225 until internal temp reaches 185 and will recheck. If not done will lower temp of pit to around 200. Once at 190 will see how it "feels" (floppiness and fork test) and make a call if I want to cook it longer or wrap it and cooler. If I'm cooking longer I lower the pit temp to 190.

12-28-2005, 12:16 PM	#8
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	For me, it depends if I'm cooking a whole brisket or just the flat.... More often, I cook the flats when I don't have all day to cook- I'll bring to 160 deg, then foil and continue to cook up to 185-190. For me, I seem to get better results if I foil a flat. If I'm cooking a whole brisket - I'll bring to about 185 deg and the meat fork tested done and then take off the heat, foil and wrap. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

12-28-2005, 01:35 PM	#9
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	There are also 3 great links to threads on brisket in the RoadMap section on the top of the Q-Talk forum. Check it out __________________ tk PitBitch

12-28-2005, 01:56 PM	#10
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO	I keep cooking it until a probe (or fork) slides easily into the flat cross grain. Sometimes that is 190 to 195 sometimes more, even up to 210. I have found that brisket is done when it is done - I always leave plenty of time when cooking brisket - you can always rest it in a cooler but you can't get it done faster.

12-28-2005, 08:27 PM	#12
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	TK I got a killer brisket marinade, as well as directions on internal temps. Try this sometime: http://www.bbq-brethren.com/cookbook...,%20MARINADES* __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

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