Brisket question: It's already at temp???

Discussion in 'Beef' started by smokin-rkfd, May 24, 2009.

  1. I've had the brisket on the smoker for 8 hours and it's already at 185 degrees, Can I let it go 10 to 12 hours even though it's at temp now?
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    If you are going to slice it and continue to let it cook over about the mid 190's it will fall apart before it slices in my opinion. If your going to pull it then take it to 205 or so. I would go to about 190 then foil and towel wrap and place it into a dry cooler to rest if it were me. Sometimes the meat just goes fast if your thermo is right and you've checked it in more than one spot and get the same reading then it should be good
  3. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    I agree with Piney, wrap that puppy up and stuff it into a cooler and don't open it until your ready to slice or pull...needs a rest anyway.
  4. rivet

    rivet Master of the Pit OTBS Member

    What Piney said!!
  5. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    yep ~ i'd have to agree!
  6. Thanks for the tips guys. I had checked the thing in 3 places and all read 185 then it actually started to go down to around 176 Strange
  7. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    according to my reading and what i've seen from folks here, briskets can do that at times. i thought that it happened at lower temperatures, but i'm pretty new to brisket so anything is possible, i suppose.

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