Skip to main content

I'm 8 1/2 hours into a planned 10 hour smoke of a 7 pound brisket.

Bought the smoker yesterday. Cured it for a couple of hours last night with some fatty hot dogs and a couple of pieces of hickory.

Anyway I'm noticing right now I'm likely in the temperature plateau that I've read about when smoking brisket. Oven has been reading 225 consistently all afternoon. I've been stuck at 167-8 on the internal temp probe for about two hours.

My question is do I pull the brisket at the 10 hour mark or wait until I get to 180 degrees? Or should I let temp go higher?

Thanks from a rookie.
Original Post

Replies sorted oldest to newest

As all the experts on the forum say - "it's done when it's done". I would raise the temp to 250. I generally take my brisket to an internal of 190-195. At that point I test for doneness by passing a probe through the thickest part of the brisket. If the probe passes through with very little resistance then the brisket is done. If it doesn't pass through easily let it go for another hour or so and check again with the probe. When the brisket is done FTC if for a couple of hours and then slice. Good luck. I've only been doing this for a couple of years.
quote:
Originally posted by jacksmoker:
As all the experts on the forum say - "it's done when it's done". I would raise the temp to 250. I generally take my brisket to an internal of 190-195. At that point I test for doneness by passing a probe through the thickest part of the brisket. If the probe passes through with very little resistance then the brisket is done. If it doesn't pass through easily let it go for another hour or so and check again with the probe. When the brisket is done FTC if for a couple of hours and then slice. Good luck. I've only been doing this for a couple of years.


What he said. You don't need to FTC "a couple of hours" but 1 hr would be recommended.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×