HELP...brisket hangs in the balance

[John Monk]

Here's the setup...

1. Remote therm says internal temp on a 3.2 lbs brisket is 175
2. WSM temp has been steady at 250 for 4.5 hours.
3. Don't have another therm to stick in the brisket

Should I fall on the side of mathematics or remote therm and trust my instincts and take the brisket off?

 

[Robert D Wise]

If you can't depend on time and therm temp, you will have to rely on touch. If you insert the temp probe and you feel resistance, it is not done. If it goes in smoothly, it is done. Or you can use a fork and do the twist method. If you can insert a fork and twist, then it is done.

 

[Bryan S]

Yep use a prob and feel for tender. Brisket is not done at a certain temp. It's done when tender. You want the feel of a probe going into room temp butter. DID you foil? Please say yes you did. HTH

 

[Bryan S]

2 days later, I sit here and wonder.

 

[LarryR]

LOL, very funny Bryan, can't tell you how many times I've hung in the air waiting to see how things turned out for someone to updated us on whether the advice I gave was good or S&%#, LOL. Evidently, the brisket wasn't really "hanging in the balance."