First Brisket--do I pull it?!?


 
J

JasonG

TVWBB Member
I put a 8 pound brisket on last night (for the first time ever!) about 9pm or so and after reading up last night and this morning on the board I realize I should be going by feel and not temp.

Right now I'm sitting at 210 on the brisket and when I stick a old probe themometer in it it goes in like warm butter in all places except one of the thicker areas where I can feel some resistance (not much but definitely some).

Do I pull it now or let it stay (270 wsm temp) until all areas are "warm butter" or do I run the risk of other areas going dry on me?

Thanks so much!!
 
Thank you Dave! Pulled, wrapped in foil and resting in a cooler!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver:
Let's hope I didn't lead you astray. Let it rest for a good hour or more... </div></BLOCKQUOTE>

I'm sure you didn't and even if it turns out bad I'll chalk it up to a learning experience!

Can't wait to try it for lunch here in a few hours!
 
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