Brisket temps - BBQ Central

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Old 03-12-2007, 12:39 PM   #1
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Brisket temps

What temp do you cook your brisket to? I cook to 190 and rest. And second where to you check the temps in the flat or point?
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Old 03-12-2007, 12:41 PM   #2
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190*...for an in-depth review of how people cook their briskets...check out the Brisket Round table podcast.

www.bbq-4-u.com/pods
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Old 03-12-2007, 12:45 PM   #3
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I pull mine in the 190-195* temp range, wrap in foil and towel and let rest a minimum of 2 hours before cooling and slicing.
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Old 03-12-2007, 12:54 PM   #4
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190-ish in the flat...the key is the few hour wrapped rest time as Larry says.
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Old 03-12-2007, 01:07 PM   #5
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Ill ditto what Larry says...
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Old 03-12-2007, 01:09 PM   #6
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I think the brisket tells you at what temp to pull it. Any where between *190 and *205 and it will pass the fork test.
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Old 03-12-2007, 02:28 PM   #7
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190 then foil in a cooler
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Old 03-12-2007, 03:55 PM   #8
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Being a middle Tennessee boy I got to get used to BBQ that once Moooed. Mine always oinked first. Nobody out there found a oinkin cow have ya? (that's a joke)
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http://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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Old 03-12-2007, 07:11 PM   #9
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Bring that brisket to 190 and start checking it with a tooth pick every five degrees until the tooth pick goes in easy. Then wrap and rest.
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Old 03-13-2007, 08:08 AM   #10
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Is this poke test where the term "Cow Poke" came from? I guess I need to learn how to poke my cow. [smilie=dancing_cow.gif] I appreiciate the info. I'm not far off with what I've been doing, but now I have a clearer idea as to how to finish it. Thanks a bunch!

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(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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