Is my brisket done...What to do, what to do ????

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bbqbrisket
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Is my brisket done...What to do, what to do ????

Postby bbqbrisket » Fri Jul 20, 2018 3:22 pm

I've been doing brisket for a little while and can't figure out how to do, what I want to do, which is butcher paper wrap at or after the stall and determine the doneness.
I have a probe in it through the paper wrap which tells me the temp in the meat. Since it's wrapped, I can't feel for doneness so I have to rely on the probe; which doesn't really
tell me accurately. If I stick toothpicks in multiple places, I break the paper wrap seal and juices are running all out; and will continue running out as I leave it in the cooler for a couple
of hours to do its magic.

I'm listening.
Thanks for any good help.
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Re: Is my brisket done...What to do, what to do ????

Postby Papa Tom » Fri Jul 20, 2018 4:06 pm

You have to be able to trust the thermo.
I go to 200°-205°.
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Re: Is my brisket done...What to do, what to do ????

Postby bbqbrisket » Fri Jul 20, 2018 4:37 pm

How do you know if it's 200 or 205?
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Re: Is my brisket done...What to do, what to do ????

Postby rms827 » Fri Jul 20, 2018 4:52 pm

bbqbrisket wrote:How do you know if it's 200 or 205?


Like he said,you have to be able to trust the Thermo... AKA Thermometer. :lol:

Finding a good one can be a little tricky. There's a post in the Pit Accessories section about how to check them for accuracy. http://www.texasbbqforum.com/viewtopic.php?f=74&t=31461

Oh, what do you know... I wrote that, LOL. OK getting back to serious, aside from the thermometer (and you DO want to get it very close to 205 at least), if the thermometer or a similar probe goes in and slides out easy, you can call it done. My last brisket, that happened at about 198 degrees for me.
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Re: Is my brisket done...What to do, what to do ????

Postby Smoking Piney » Fri Jul 20, 2018 9:03 pm

Papa Tom wrote:You have to be able to trust the thermo.
I go to 200°-205°.


Agree. That and probes tender.
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Re: Is my brisket done...What to do, what to do ????

Postby TwoGuysBBQ » Sat Jul 21, 2018 8:07 am

Agree with the above remove around 200-205 If I may add that I personally don't slice until the internal temp has come down to 145
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Re: Is my brisket done...What to do, what to do ????

Postby waterman7474 » Sat Jul 21, 2018 3:26 pm

I do the same wrap.
I pull at 203-205 then rest till it hits 150 or so, then unwrap.

I try not to wrest it in a cooler, I don't like it to steam. If i'm at home and it's way too early, I have a keep warm setting on my oven at 140 and I let it sit in there still in the paper, then in a pan maybe loosely covered with foil. If i'm no at home, I will put it in a cooler but crack the lid.

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