Last Minute Brisket Help

[LoveHorns]

For those that finish by wrapping and placing in the oven, the cooler, or both:

At what temp on the smoker to I take it off and wrap it? I have read here that I should go for a 185-190 final temp.

I have an 12lb brisket that has been on for 5.5 hours and is at 140 internal now. When should I take it off and wrap it in foil. If I put it in the cooler for two hours, how much longer am I looking at it being in the oven?

I had some notes written down and left them at work.

So, now I am just skimming threads here and doing it on the fly.

Any help is appreciated.

 

[NCAAFBALLROX]

Sorry I didn't see your thread 'til now (see Esther's for the lame load time issues)...

I'll assume you're beyond this issue by now, but whatever.

I keep my stuff in the 225 to 250 (ish) range & will sometimes ramp it up to 300 for about 5 to 10 minutes & then pull it off for the wrap. If I don't go up in temp, then I'll just come off @ the aforementioned 225 to 250 range, then wrap & go cooler.

Sorry for the late info & I hope it worked out for you.

 

[hornian]

ROX, I think he means internal temp, not pit temp.

And to answer your question, I don't know. I don't measure internal temp of my brisket. Just do temp. x time and never had any problems.

 

[NCAAFBALLROX]

In reply to:

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[CelisHorn]

I always cook to about 190. You can stick a fork in it and if it goes in and out with ease then its ready. You want to be careful about removing and throwing in the oven at 140 to 150. Thats when the brisket is about to go into the plateau and you want to keep it going low and slow. I haven't ever cooked a brisket in the oven but I'd be concerned about pulling it before it comes out of the platuea, probably in the 170 range...and why pull it at that point?

AFter the brisket is done, thats when i wrap it up and throw it in the cooler for 1 to 3 hours.

 

[clandestine]

For future reference: internal temp doesn't matter in terms of when to wrap and remove if you are going to finish in the oven. 5.5-6 hours is probably plenty of time on the smoker because at that length, the brisket has probably absorbed all of the smoke flavor it is going to. I usually go 6-8 for good measure. The real cooking happens in the oven. It is there that after several hours you will want to check the internal. I usually aim for about 190.