earliest you would pull briskett??

[gaddy]

first for me. been on for 12 1/2 hrs & is only at 154 internal. leave it longer or pull it??

[KFhunter]

when are you eating it?
 or plan to eat it?

[gaddy]

was hoping for tonight.

[HUNTINCOUPLE]

Probably pull it. It will continue to cook wrapped in foil?

[KFhunter]

man thats a late dinner - you oughta be soo dammed drunk by now whats it matter 

[gaddy]

beer ran out of out a while ago, had figured on about 8 hrs according to the new little smoker I got for fathers day. been running an average temp of 210 & meet stalled at 154 for the last 2 hrs. checked with 2 different thermometer's.

[KFhunter]

has it been covered at all?  Might be bitter if it smoked that long

[gaddy]

only had smoke early on, the rest has been a low cook.

[dscubame]

Wrap it in foil.  Add juices.  Turn up the temp.  Pull it at 195.  Be sure to let it rest.  Slice.

[dscubame]

Pull it at 125-130 degrees if you want nice, tender pink meat. Otherwise. it will dry up and be over cooked.

It is brisket we smoking here.

[WCTaxidermy]

Hey Gaddy, sorry I didn't see this post yesterday.  If your bbq'ing a brisket at 210 it will probably take at least a day to cook.  I Q a lot of briskets on my pellet stove and a 17 pound packer Brisket usually trimmed down to 14 pounds, takes 12 to 14 hours at a grill temp of 260 degrees.  The secret to a good brisket is not to pull at a particular temp.  When it gets to 195 to 200, start to probe it with a bamboo skewer or something similar.  If it slides into the flat in several areas nice and easy like soft butter it's done.  If it doesn't, keep cooking it.  You really can't over cook them.  I have taken some briskets to as high as 213 before they probed tender.  The danger is under cooking them.  That fat needs to render on those things.  Hope that helps and let us know how yours turned out.....John

[WSU]

The worst thing you can do is pull it early.   

[dscubame]

Hey Gaddy, sorry I didn't see this post yesterday.  If your bbq'ing a brisket at 210 it will probably take at least a day to cook.  I Q a lot of briskets on my pellet stove and a 17 pound packer Brisket usually trimmed down to 14 pounds, takes 12 to 14 hours at a grill temp of 260 degrees.  The secret to a good brisket is not to pull at a particular temp.  When it gets to 195 to 200, start to probe it with a bamboo skewer or something similar.  If it slides into the flat in several areas nice and easy like soft butter it's done.  If it doesn't, keep cooking it.  You really can't over cook them.  I have taken some briskets to as high as 213 before they probed tender.  The danger is under cooking them.  That fat needs to render on those things.  Hope that helps and let us know how yours turned out.....John

Thanks for the skewer tip!!  I look forward to start doing that makes much sense.

[Blacklab]

Brisket on an average takes about 1 1/2 hrs per lb. Saying that You still always want to go by meat temp. I prefer 190 to 195 then wrap in tinfoil stuffed in a cooler topped with a heavy towel then lid it for half hour to hour. The brisket will moist and pipping hot. I useally take tooth picks and mark the direction of the meat grain. Since when it's cooked it's a little hard to read. Good luck and enjoy 

[Alchase]

I useally take tooth picks and mark the direction of the meat grain. Since when it's cooked it's a little hard to read. Good luck and enjoy 

Great tip!

Nothing worse the a brisket cut wrong.