Brisket temp. - BBQ Central

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Old 09-21-2008, 01:27 PM   #1
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Brisket temp.

At what temp do you pull your brisket? Do you foilt it? thanks. I'm at 170 degrees right now. 15 pounder cooked all night! ill post pics when done.
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Old 09-21-2008, 01:58 PM   #2
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I like to foil at 170 then pull off at 195 and wrap again in foil and let sit in the cooler for 2 hrs min.

If you are cooking at 225 - 250.... after you foil, you can bump up the temp to 275 without any ill effects if you want to speed things up a little more.
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Old 09-21-2008, 02:01 PM   #3
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Thanks Gary! I'm gonna go do that now! thanks
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Old 09-21-2008, 03:36 PM   #4
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The last one I did I cooked until 195 then foiled for 2 hours and rested and sliced.. It was my best so far.. Let us know how it came out $1.00.....
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Old 09-21-2008, 03:57 PM   #5
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two weeks ago was my best one yet....I did no foiling...pulled it off the grill cut it up and pulled it hot ... heres my recipie for pulling...two parts pull n eat... one part in bowl.....two parts pull n eat....one part in bowl


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Old 09-21-2008, 04:16 PM   #6
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I start looking to pull around 190-200. When in this range and the temp probe goes in easy I pull it. It has a little resistance let it cook al little longer. Just my 2 cents.
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Old 09-21-2008, 04:33 PM   #7
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You guys are awesome! Its at 188 now and I'm about to pull it. Ive got a 6 pound butt below it. Ill post pics as soon as its off (and get a chance!). Thanks again for your replies! db
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Old 09-21-2008, 06:59 PM   #8
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Don't take it off on temp. alone. Do the probe test to see if it slides in with little or no resistance.
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Old 09-21-2008, 08:58 PM   #9
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Quote:
Originally Posted by dollarbill
You guys are awesome! Its at 188 now and I'm about to pull it. Ive got a 6 pound butt below it. Ill post pics as soon as its off (and get a chance!). Thanks again for your replies! db
OK it's 8:58 and still no pics
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Old 09-21-2008, 09:21 PM   #10
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we don't foil our brisket until its done then into the cooler for a rest time that can vary from 1/2 hr to 2 hrs.

Done can be anywhere from 195-210 it all depends on the brisket.
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