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When do you pull your meat? #7849990 05/25/20 01:36 AM
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I am referring to smoked briskets. I use the fork method, but I do not even get the fork until after 193 degrees(internal).

When do you know your brisket is ready to be pulled?


'It's Only Treason if You Lose."
Re: When do you pull your meat? [Re: Superduty] #7850006 05/25/20 01:45 AM
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Opening this with a title like that could have gone anywhere......briskets around 200 but I’m starting to rely less on thermometers and more on feel.

Re: When do you pull your meat? [Re: Superduty] #7850012 05/25/20 01:51 AM
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When she is done lol35

Re: When do you pull your meat? [Re: Superduty] #7850015 05/25/20 01:52 AM
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68rustbucket Offline
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200°


Still looking for a S Texas quail lease spot.
Re: When do you pull your meat? [Re: Superduty] #7850156 05/25/20 04:31 AM
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Scott W Online Content
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202-205.


Originally Posted by Scott W
Re: When do you pull your meat? [Re: 68rustbucket] #7850204 05/25/20 11:47 AM
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Originally Posted by 68rustbucket
200°


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Re: When do you pull your meat? [Re: Superduty] #7850240 05/25/20 12:26 PM
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I cooked a brisket Saturday on my Rec Tec that was about 8.5 lbs. after trimming and cooked @180 degrees(extreme smoke) for 8 hours untill it hit the stall at 155 internal degrees. I wrapped and put it in the oven inside the house @210 degrees and after 4 more hours the point was 205 internal degrees and the Thermapen went in like butter.. I wrapped in a towel and placed inside a cooler for 4 hours. It turned out great. Total cook time was 12 hours or about 1.5 hours per lb.

Last edited by TPACK; 05/25/20 12:28 PM.
Re: When do you pull your meat? [Re: Superduty] #7850247 05/25/20 12:33 PM
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204 degrees or until it probes like peanut butter.


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Re: When do you pull your meat? [Re: Superduty] #7850254 05/25/20 12:38 PM
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Wrap at 165, pull at 203, 2 hours wrapped in towels in Yeti.


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Re: When do you pull your meat? [Re: Superduty] #7850457 05/25/20 03:26 PM
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The way things are going for me are as follows.

Brisket- 14 plus pound Un-trimmed Packer
Goes on Kamado Smoker about 6 a.m. 225-250 degrees.
Stalls for 4-8 hours (usually around 165-170 degrees)
Hits 203 (when I pull) again fork method starts at 193. Close to 10- 11 p.m at night it is done.
Wrap in foil first, then three thick towels the place into a (ice chest).
Leave in ice chest till morning and start slicing..comes out awesome EVERYTIME.


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Re: When do you pull your meat? [Re: Superduty] #7850653 05/25/20 05:44 PM
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Pulled mine this morning after 11 hrs at 225 in the MES. Internal temp showed 195. wrapped in foil, put in in the cooler with a towel on top for 3 hrs. Just took it out and had a couple of slices and it was the best I had ever cooked. What's Interesting was that I was out of wood chips and only had Apple wood chips.


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Re: When do you pull your meat? [Re: snake oil] #7850684 05/25/20 06:25 PM
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Originally Posted by snake oil
204 degrees or until it probes like peanut butter.


^^^^ what Snake said


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Re: When do you pull your meat? [Re: Superduty] #7850794 05/25/20 07:53 PM
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When the wife has a headache... bolt roflmao


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Re: When do you pull your meat? [Re: TXHOGSLAYER] #7851042 05/25/20 11:49 PM
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Originally Posted by TXHOGSLAYER
When the wife has a headache... bolt roflmao

I knew it.

Re: When do you pull your meat? [Re: Superduty] #7851146 05/26/20 01:02 AM
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I forgot.



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Re: When do you pull your meat? [Re: Superduty] #7851231 05/26/20 02:32 AM
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If he didn't I was gonna.....


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Re: When do you pull your meat? [Re: Superduty] #7851832 05/26/20 05:41 PM
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I went by feel for years but for more consistency, I started using a thermometer so I knew where the "feel" was. Numerous briskets over the past 6 or so years since getting a temperature pen, later getting a blue tooth with multiple probes ... can be anywhere from 193° to 206° internal temperature, just depends on the brisket. Most consistently 200-202°. Before getting any form of temperature measuring devices, it was either poking with fingers or sliding in a knife/fork.


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