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Beef brisket
Posted: Sun Jul 09, 2017 11:23 pm
by Power
Hi guys I'm cooking my first beef brisket in the kamado, its been in for 5 hours sitting on 270f meat temp is 181f. When it hits 200 do I foil it? The other thing its cooking faster than what I expected. Dinner is still 4 hours away. Cheers
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Re: Beef brisket
Posted: Mon Jul 10, 2017 6:36 am
by outlaw
Power wrote:Hi guys I'm cooking my first beef brisket in the kamado, its been in for 5 hours sitting on 270f meat temp is 181f. When it hits 200 do I foil it? The other thing its cooking faster than what I expected. Dinner is still 4 hours away. Cheers
Sent from my SM-T310 using Tapatalk
If you are doing hot and fast I suppose so, but I always wrap after the stall around 165 internal temp but I use butcher paper, not foil. Hopefully someone else will chime in that uses that method.
Re: Beef brisket
Posted: Mon Jul 10, 2017 1:54 pm
by Chasdev
When it hits 200 it's time to pull it off, foil it and let it sit in an ice chest until time for serving..
Probably a good idea to let it cool down to 180 before putting it in the cooler or it will continue to cook.
Re: Beef brisket
Posted: Wed Jul 12, 2017 5:33 am
by DATsBBQ
Please remember the "poke test". Some briskies are done at 195°F, others as high as 210°F. No two briskies cook the same
