Need help with beef brisket


 
M

Mark Bustamante

TVWBB Member
Put in a 14 lb brisket in at 5:30 pet and cooking at 245 degrees and the internal temp is already 154, I thought it was going to take 12-14 hrs? I'll be takinging it out at 185 degrees so should I worry it being so high so quick?
 
Nope don't panic as we say its done when its done BUT your a ways from being done ! Just keep a watch and when it hits your temp start checking for tender after u hit the temp DOES NOT mean its done for brisket use the probe test it should slide in like going thru soft butter or the fork test just twist it a little and you can see when its done . ENJOY and relax
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Remember if you want tender brisket temp is not the test for being done just the time to start cking done and for tenderness .

You also might want to do a serch here for what to do with the point and how to get those tasty BURNT ENDS serch burnt ends !

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Mark, the brisket is done when it's tender not necessarily at a particular temp. Put a probe in at the thickest part of the flat. Feel the resistance.Too much leave it on,slight, it's probably ready
 
As you have probably already realized you will hit the plateau and it will take forever to get up to 200!
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It usually does go very quickly to about 150, but then the plateau hits. For your next brisket, if you want to minimize the plateau time, you can foil about 160 and this will shorten your cook significantly.

185 is a good temp to start to test the tenderness. I have found on my cooks, I usually get to 195 at a minimum.

Good luck,
Kg
 
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