OK my first 2lb brisket!!!!
- Thread starter reed29
- Start date
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Reed, it's best not to try and cook to a target temp. Reason for this is that things like Briskets have no ideas about temps. They'll be done when they are done, whatever that temp might be. It COULD be done at 190, or maybe 195, or 200, or 205.
To tell when a brisket is done, do the poke/probe test that WaterinHoleBrew described earlier.
Basically, start poking the brisket at the thickest part of the flat. When the probe goes in and out like a knife through butter (very little resistance), then it's done. Pull it, wrap it, rest it in a cooler.
Glad I could be some help to ya ! Lookin forward to your Q view tomorrow night, have a good one ! :beercheer:
Cool. It's my experience that the biggest mistake most people make with brisket is that they pull it off the smoker too early. Just let it do it's thing, it will be ready when it's ready. I'd check it every 15 minutes or so from here out. Also, probe it a couple of times, not just once. Kind of taking an average so to speak.
Heck, might as well stay up now as it will probably be ready for slicing in 3 hours or soGlad I could be some help to ya ! Lookin forward to your Q view tomorrow night, have a good one !
O ok ill do that and yea iv always been a time guy for cooking but i see this is a hole different ball game
Yeah, with smoking, except for certain situations, time and temp should just be used as guidelines. I mean, we often cook for others so it's kind of important to have a targeted finishing time, but still, the meat will be done when it's done.
That said, as done tonight, you can usually adjust temps to speed things up (or slow them down) to try and hit a time window.
Getting there i can almost pick it up by holding the probe it slides off right when it gets in the air
You are probing it in a couple of places, right ?
Want to make sure we are on the same page. Put your left hand on the brisket and push probe in with right hand. Then pull probe out. If there's very little resistance in both directions, it's ready.
Just an FYI, "Very little resistance" isn't the same as "like dipping it in and out of water".
Want to make sure we are on the same page. Put your left hand on the brisket and push probe in with right hand. Then pull probe out. If there's very little resistance in both directions, it's ready.
Just an FYI, "Very little resistance" isn't the same as "like dipping it in and out of water".
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Cool. Looks nice. Time to wrap it in foil and let it rest for a bit, preferably in a cooler. In about an hour, it will be ready to slice if you want. What's the plan for it ? Eating tonight ?Yep and it's all done finally
You're welcome. It's only 1:37am here and I'm a night owl
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