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When do you pull your meat?
#7849990
05/25/20 01:36 AM
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Joined: Oct 2004
Posts: 22,444
Superduty
OP
"The Regulator"
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OP
"The Regulator"
Joined: Oct 2004
Posts: 22,444 |
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."
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Re: When do you pull your meat?
[Re: Superduty]
#7850006
05/25/20 01:45 AM
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Joined: Feb 2013
Posts: 4,694
krmitchell
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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.
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Re: When do you pull your meat?
[Re: Superduty]
#7850012
05/25/20 01:51 AM
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Joined: May 2015
Posts: 4,140
Dalee7892
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When she is done
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Re: When do you pull your meat?
[Re: Superduty]
#7850015
05/25/20 01:52 AM
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Joined: Oct 2008
Posts: 16,783
68rustbucket
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Re: When do you pull your meat?
[Re: Superduty]
#7850156
05/25/20 04:31 AM
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Joined: Mar 2018
Posts: 1,158
Scott W
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Re: When do you pull your meat?
[Re: 68rustbucket]
#7850204
05/25/20 11:47 AM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: When do you pull your meat?
[Re: Superduty]
#7850240
05/25/20 12:26 PM
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Joined: Apr 2008
Posts: 4,546
TPACK
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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.
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Re: When do you pull your meat?
[Re: Superduty]
#7850247
05/25/20 12:33 PM
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Joined: Jan 2016
Posts: 7,759
snake oil
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204 degrees or until it probes like peanut butter.
"You may all go to hell and I will go to Texas".
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Re: When do you pull your meat?
[Re: Superduty]
#7850254
05/25/20 12:38 PM
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Joined: Dec 2009
Posts: 2,044
Eagle 1
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Wrap at 165, pull at 203, 2 hours wrapped in towels in Yeti.
JMc
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Re: When do you pull your meat?
[Re: Superduty]
#7850457
05/25/20 03:26 PM
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Joined: Oct 2004
Posts: 22,444
Superduty
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"The Regulator"
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OP
"The Regulator"
Joined: Oct 2004
Posts: 22,444 |
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.
'It's Only Treason if You Lose."
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Re: When do you pull your meat?
[Re: Superduty]
#7850653
05/25/20 05:44 PM
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Joined: Sep 2012
Posts: 15,976
Jimbo1
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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.
FJB - Lets Go Brandon BBB - Bring Back Better Awake - Not Woke!
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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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Joined: Sep 2008
Posts: 4,750
texfork
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204 degrees or until it probes like peanut butter. ^^^^ what Snake said
Prayer is the "ultimate" wireless connection .
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Re: When do you pull your meat?
[Re: Superduty]
#7850794
05/25/20 07:53 PM
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Joined: Jan 2012
Posts: 29,130
TXHOGSLAYER
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When the wife has a headache...
LETS GO BRANDON
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Re: When do you pull your meat?
[Re: TXHOGSLAYER]
#7851042
05/25/20 11:49 PM
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Joined: Apr 2011
Posts: 8,070
Cool Mo D
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When the wife has a headache... I knew it.
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Re: When do you pull your meat?
[Re: Superduty]
#7851146
05/26/20 01:02 AM
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Joined: Nov 2009
Posts: 69,198
NORML as can be
^^Cut the Cord^^
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^^Cut the Cord^^
Joined: Nov 2009
Posts: 69,198 |
(R-TX) .-- " TCNN CURL CRLB VFF VRNO AYR SNDL CGC TLRY MSOS "
_=====___=________==-
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Re: When do you pull your meat?
[Re: Superduty]
#7851231
05/26/20 02:32 AM
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Joined: Aug 2013
Posts: 1,185
Stratgolfer
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If he didn't I was gonna.....
"I was called by the Yorkers a outlaw, and later by the english a rebel" Ethan Allen
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Re: When do you pull your meat?
[Re: Superduty]
#7851832
05/26/20 05:41 PM
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Joined: Sep 2012
Posts: 12,865
PMK
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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.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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