14 lb brisket

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trick80

Newbie
Original poster
Jan 31, 2016
7
11
So I started smoking my first 14+lb brisket last night around 7 expecting it to take around 22 hours or so. According to my meat thermometer the brisket had an internal temperature of 195 by around 3 this morning. It's not a digital thermometer but it's never let me down before. I kept smoking as normal thinking there was no way it was done but now the temperature is well over 200 and I don't want to ruin the brisket?????
 
Try probing the brisket at a bunch of spots with a tooth pick or skewer. If the pick slides in like butter its done. Wrap w/ foil and place in a small ice chest fill the air space in the chest with towels or a blanket and close chest. it will stay war for many hours,
 
Thanks, I actually pulled it out and it was done. I don't understand cause it cooked really fast but it seems to be perfect!
 
Not all cuts are created equal. Some take 22 hours, others take 12 hours. Use the probe test. If the skewer or toothpick slides in with no/little resistance then it's done. Wrap and place it in an ice chest packed with towels.
 
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