Pulling Bricket at 195?


 
Dunno yet they are only at 160 & 156 as of now. Ill check it that way, at about what temp should I start checking?
 
Normally you start checking around 190 but you can toothpick them at any point. When the toothpick slides in effortlessly, they're done (usually great than 200)
 
Thanks a ton ChuckO, I'll get the hang of this smoking thing sooner or later. I'll take some pics when all said and done.
 
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David how long of a rest are talking about and I'm assuming in foil then in a insulated cooler or just on the counter?
 
If you continue to rest it in a cooler for a couple of hours keep in mind there will be some carry over cooking
 
A lot of people wrap it in foil and then blanket it in an ice chest. The bottom line, give it at least an hour rest and it will be amazing
 
KKamps said:
I should wrap it and let it rest on the counter in the house?
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If you are planning on eating say an hour or less after it comes out then I'd put it on the counter. Over that put it in a cooler. Keep in mind that the cooler will hold the temp longer meaning it will also have more carry over cooking. Not a problem, btw, but I tend to take it out a little earlier say 195 compared to 200 if I'm going to rest it a couple of hours. I still do a probe test though.
 
Just realized I typed Bricket twice instead of Brisket, oops that's what you get for having short fingers.
 
As Chuck said, brisket is done when you can poke a toothpick or probe into the thickest part of the flat and it goes in and out with no resistance, like a knife through room temp butter. Start checking at about 185-190. For various reasons, some briskets are "done" at 190 while others might go up to 205+ before they are ready.

Once the brisket probes tender, pull it from the smoker and if wrapped, unwrap it and let it vent for about 20 mins. This is to halt the carry over cooking. Basically, you want them temp to peak and start to drop. If it will be awhile before serving, wrap the brisket back up and stick it in a cooler. If you'll be serving within 45 mins or so after it has vented, just seal it back up and leave it on the counter. It will be fine.

When it comes time to slice it, just cut what you need and be sure to go across the grain.



The biggest mistake most people make with brisket is that they don't have patience and they pull it too soon. Either they think that it HAS to be done by now (even though it isn't), or it's going past the deadline of when dinner is supposed to be ready. Monitor your cook. If it's not close to ready 1 1/2 hours before your preferred dinner time, figure out a way to crank the heat up. If this means pulling it out and sticking it in a 350 degree oven, then do so. You can safely hold a wrapped brisket in a cooler for 4 hours or more, so its no problem if you finish early.
 
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It was ready at 198 the probe went in and out like a warm knife through butter, at the moment it is resting we will be carving it soon but here are some pics of the finished product.









 
KKamps said:
It was ready at 198 the probe went in and out like a warm knife through butter, at the moment it is resting we will be carving it soon but here are some pics of the finished product.
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That looks awesomely delicious. Congrats on the smoke!
 
KKamps said:
It was ready at 198 the probe went in and out like a warm knife through butter, at the moment it is resting we will be carving it soon but here are some pics of the finished product.

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That's looking real good! A sliced shot showing the smoke ring will tell the rest of the story.
 
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