Beef brisket

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Power
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Beef brisket

Postby Power » Sun Jul 09, 2017 11:23 pm

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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outlaw
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Re: Beef brisket

Postby outlaw » Mon Jul 10, 2017 6:36 am

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

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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.
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Chasdev
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Re: Beef brisket

Postby Chasdev » Mon Jul 10, 2017 1:54 pm

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.
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Re: Beef brisket

Postby DATsBBQ » Wed Jul 12, 2017 5:33 am

Please remember the "poke test". Some briskies are done at 195°F, others as high as 210°F. No two briskies cook the same ;)
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