texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
kshrell, MichelleButler9, Kfire01, BigCheez, Neta Geeslin
67130 Registered Users
Top Posters(All Time)
dogcatcher 103,854
bill oxner 71,876
stxranchman 56,299
SnakeWrangler 53,037
RKHarm24 44,585
rifleman 44,451
BMD 41,089
Gravytrain 38,407
Facebook
Forum Statistics
Forums45
Topics433,351
Posts6,519,188
Members67,130
Most Online19,184
Feb 5th, 2020
Print Thread
When do you pull your meat? #7849990 05/25/20 01:36 AM
Joined: Oct 2004
Posts: 15,995
S
Superduty Online Content OP
THF Celebrity
OP Online Content
THF Celebrity
S
Joined: Oct 2004
Posts: 15,995
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?

Re: When do you pull your meat? [Re: Superduty] #7850006 05/25/20 01:45 AM
Joined: Feb 2013
Posts: 3,891
K
krmitchell Online Content
Extreme Tracker
Online Content
Extreme Tracker
K
Joined: Feb 2013
Posts: 3,891
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
Joined: May 2015
Posts: 3,331
D
Dalee7892 Offline
Veteran Tracker
Offline
Veteran Tracker
D
Joined: May 2015
Posts: 3,331
When she is done lol35

Re: When do you pull your meat? [Re: Superduty] #7850015 05/25/20 01:52 AM
Joined: Oct 2008
Posts: 7,667
6
68rustbucket Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
6
Joined: Oct 2008
Posts: 7,667
200°

Re: When do you pull your meat? [Re: Superduty] #7850156 05/25/20 04:31 AM
Joined: Mar 2018
Posts: 1,083
S
Scott W Online Content
Pro Tracker
Online Content
Pro Tracker
S
Joined: Mar 2018
Posts: 1,083
202-205.


Originally Posted by Scott W
Re: When do you pull your meat? [Re: 68rustbucket] #7850204 05/25/20 11:47 AM
Joined: Nov 2009
Posts: 71,876
bill oxner Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Nov 2009
Posts: 71,876
Originally Posted by 68rustbucket
200°


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


[Linked Image]




Re: When do you pull your meat? [Re: Superduty] #7850240 05/25/20 12:26 PM
Joined: Apr 2008
Posts: 1,294
T
TPACK Online Content
Pro Tracker
Online Content
Pro Tracker
T
Joined: Apr 2008
Posts: 1,294
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
Joined: Jan 2016
Posts: 6,426
S
snake oil Online Content
THF Trophy Hunter
Online Content
THF Trophy Hunter
S
Joined: Jan 2016
Posts: 6,426
204 degrees or until it probes like peanut butter.


"Hey, where the white women at?"
Re: When do you pull your meat? [Re: Superduty] #7850254 05/25/20 12:38 PM
Joined: Dec 2009
Posts: 1,954
E
Eagle 1 Offline
Pro Tracker
Offline
Pro Tracker
E
Joined: Dec 2009
Posts: 1,954
Wrap at 165, pull at 203, 2 hours wrapped in towels in Yeti.


JMc

This message is brought to you by the Department of Redundancy Department...
Re: When do you pull your meat? [Re: Superduty] #7850457 05/25/20 03:26 PM
Joined: Oct 2004
Posts: 15,995
S
Superduty Online Content OP
THF Celebrity
OP Online Content
THF Celebrity
S
Joined: Oct 2004
Posts: 15,995
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.

Re: When do you pull your meat? [Re: Superduty] #7850653 05/25/20 05:44 PM
Joined: Sep 2012
Posts: 5,344
J
Jimbo1 Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
J
Joined: Sep 2012
Posts: 5,344
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.

Re: When do you pull your meat? [Re: snake oil] #7850684 05/25/20 06:25 PM
Joined: Sep 2008
Posts: 4,273
T
texfork Online Content
Extreme Tracker
Online Content
Extreme Tracker
T
Joined: Sep 2008
Posts: 4,273
Originally Posted by snake oil
204 degrees or until it probes like peanut butter.


^^^^ what Snake said


Prayer is the "ultimate" wireless connection .
Re: When do you pull your meat? [Re: Superduty] #7850794 05/25/20 07:53 PM
Joined: Jan 2012
Posts: 21,433
T
TXHOGSLAYER Online Content
THF Celebrity
Online Content
THF Celebrity
T
Joined: Jan 2012
Posts: 21,433
When the wife has a headache... bolt roflmao


See y'all around the campfire.

Originally Posted by FiremanJG
I love a happy ending.

Originally Posted by MikeC
Never underestimate a meth head!


Re: When do you pull your meat? [Re: TXHOGSLAYER] #7851042 05/25/20 11:49 PM
Joined: Apr 2011
Posts: 7,045
C
Cool Mo D Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
C
Joined: Apr 2011
Posts: 7,045
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
Joined: Nov 2009
Posts: 44,738
N
NORML as can be Online Content
^^Cut the Cord^^
Online Content
^^Cut the Cord^^
N
Joined: Nov 2009
Posts: 44,738
I forgot.


.------------- " Keep America Great! "

_-Register so you can VOTE in November











Re: When do you pull your meat? [Re: Superduty] #7851231 05/26/20 02:32 AM
Joined: Aug 2013
Posts: 1,095
S
Stratgolfer Online Content
Pro Tracker
Online Content
Pro Tracker
S
Joined: Aug 2013
Posts: 1,095
If he didn't I was gonna.....


"I was called by the Yorkers a outlaw, and later by the english a rebel" Ethan Allen
Re: When do you pull your meat? [Re: Superduty] #7851832 05/26/20 05:41 PM
Joined: Sep 2012
Posts: 11,063
P
PMK Online Content
THF Celebrity
Online Content
THF Celebrity
P
Joined: Sep 2012
Posts: 11,063
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.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Previous Thread
Index
Next Thread

© 2004-2019 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3