At what temp do you pull a brisket off?

[BBBGP]

Funny you should mention this and an excellent point. I used to be a big advocate for keeping the brisket on the smoker after foiling until it was done just because "that's what smokers do." "Only Yankees put brisket in the oven" was my mentality...real BBQs take it to the finish line on the stick burner. LOL. i guess my Inner BoB was coming out.

However, as life and time has caught up with us, my smoker babysitting after the smoking and wrapping at 165-170, has taken a turn. I was pressed for time one afternoon and had to leave and decided that once I wrapped, I'd place it in the oven and let it finish while I went and tended to my 3 hour obligation. It was an incredible brisket when I returned. So I started thinking about it....I save fuel, save time running outside to the smoker and can work on other stuff until the Maverick goes off... Finishing in the given once its wrapped is a **** genius idea for those that have done it all this time. I apologize for the Yankee only labeling mentality..

Plus you can shut the oven temp down, open it up to cool for 5 minutes, close the door back up and leave the foiled brisket in there to rest for the 1-2 hours in an insulated oven. No cooler needed.

I'm sure I'll finish some off in my smoker still if I have friends over to drink whiskey/beer but when life gets in the way there are shortcuts that work **** well.

Do you wrap in butcher paper or foil?

[speck1]

You cant go by temperature. You have to give it the fork test. Stick a fork in it and try to twist the fork. You can tell by the feel when it gets tender. Some briskets will loosen up at 190 and some you will have to take to 205.

I put in an ice chest wrapped in towels or in an oven on warm until ready to serve. Sometimes I hold them up to 4 hours if necessary.

Exact same method for me. Just wait for it wiggle.

[Smart]

Do you wrap in butcher paper or foil?

Lay in a foil pan with a foil top like so...

[DRT]

I did one at 195 for Christmas that was excellent.

Gary

[zztex]

Funny you should mention this and an excellent point. I used to be a big advocate for keeping the brisket on the smoker after foiling until it was done just because "that's what smokers do." "Only Yankees put brisket in the oven" was my mentality...real BBQs take it to the finish line on the stick burner. LOL. i guess my Inner BoB was coming out.

However, as life and time has caught up with us, my smoker babysitting after the smoking and wrapping at 165-170, has taken a turn. I was pressed for time one afternoon and had to leave and decided that once I wrapped, I'd place it in the oven and let it finish while I went and tended to my 3 hour obligation. It was an incredible brisket when I returned. So I started thinking about it....I save fuel, save time running outside to the smoker and can work on other stuff until the Maverick goes off... Finishing in the given once its wrapped is a **** genius idea for those that have done it all this time. I apologize for the Yankee only labeling mentality..

Plus you can shut the oven temp down, open it up to cool for 5 minutes, close the door back up and leave the foiled brisket in there to rest for the 1-2 hours in an insulated oven. No cooler needed.

I'm sure I'll finish some off in my smoker still if I have friends over to drink whiskey/beer but when life gets in the way there are shortcuts that work **** well.

It ain't often Jason apologizes for something

[Smart]

It ain't often Jason apologizes for something

Searching for middle finger smiley..

[czechaholic]

Do you wrap in butcher paper or foil?

I use butcher paper....works WAY better than foil!!!


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[Ironman]

I use butcher paper....works WAY better than foil!!!


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How so?

[Fishndude]

It ain't often Jason apologizes for something

I almost fell off my high horse when I saw that.

Dude said, "hot chicks hinder." Lol. ^^