Posted By: Superduty
When do you pull your meat? - 05/25/20 01:36 AM
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?
Posted By: krmitchell
Re: When do you pull your meat? - 05/25/20 01:45 AM
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.
Posted By: TPACK
Re: When do you pull your meat? - 05/25/20 12:26 PM
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.
Posted By: snake oil
Re: When do you pull your meat? - 05/25/20 12:33 PM
204 degrees or until it probes like peanut butter.
Posted By: Eagle 1
Re: When do you pull your meat? - 05/25/20 12:38 PM
Wrap at 165, pull at 203, 2 hours wrapped in towels in Yeti.
Posted By: Superduty
Re: When do you pull your meat? - 05/25/20 03:26 PM
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.
Posted By: Jimbo1
Re: When do you pull your meat? - 05/25/20 05:44 PM
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.
Posted By: TXHOGSLAYER
Re: When do you pull your meat? - 05/25/20 07:53 PM
When the wife has a headache...
Posted By: Stratgolfer
Re: When do you pull your meat? - 05/26/20 02:32 AM
If he didn't I was gonna.....
Posted By: PMK
Re: When do you pull your meat? - 05/26/20 05:41 PM
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.