Should I pull my brisket?


 
JeffB

JeffB

TVWBB Pro
Brisket went on at 9:30am so it's approaching 7 hours. Weighs 17lbs. The point feels done based on test with long metal prod (soft like butter), but the flat has not reached this softness yet. Internal temps range from 190s to 210*.

Think I should pull it?
 
JeffB said:
Brisket went on at 9:30am so it's approaching 7 hours. Weighs 17lbs. The point feels done based on test with long metal prod (soft like butter), but the flat has not reached this softness yet. Internal temps range from 190s to 210*.

Think I should pull it?
Click to expand...


Nope. Pull when the thickest part of the flat probes like a knife through warm butter.
 
A 17lb brisket is a whopper.
I would like to read about the cook.
Temp ?
Wrap ?
Did it turn out tender and moist ?
 
I did a 17# brisket from Wal-Mart two weeks ago but I separated the point from the flat to get it to fit better. Flat on the top rack and the point on the bottom. Injected with plain old beef broth and smoked at 225 degrees. Both the flat and point were around 155 degrees internal temperature around the four and a half hour mark at which time I wrapped both in foil. The point reached an internal temperature of 198 and was fork tender done at the seven hour mark at which time I removed it but the flat took 16 hours till it was fork tender. This was the best brisket I ever made and will most likely separate the point from the flat in all my future smokes.
 
I pulled the brisket at 5pm after 7-1/2 hours. It probably could have used more time, but it was pretty good nonetheless. My briskets have always cooked in the 7 hour range, even a 17lb one like this one.

No wrap. Interior temps were up to 215*. I was afraid the point would get firm before the flat got super soft, so I opted to pull it.

It's a rough game getting it just perfect.
 
You can always separate the point and flat and take the point off the fire. Let it sit for awhile and put it back on, or cut it up, sauce it, and make some nice burnt ends.
 
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