Brisket at 158-163F after 6 hours. Goldees method.
First 2 hours at 200, then 225 bump since then. Would you guys say bump it up or let it ride at 225? I won’t wrap until it reaches 199-203, then let it rest for some hours.
2nd time making a brisket.
by OSE661
7 Comments
Same-Chemistry-3079
I let it ride unless I’m a time crunch, but you can do whatever. Bumping to 250 will speed it up without drying it out
UncleTwinkleToes
I’m confused. Are you wrapping to hold in a cooler once you hit that temperature? Most people wrap to help push past the stall which is usually around 150-170. 199-203 is typically the temp to pull if it’s probing smooth and easy with no resistance.
StevenG2757
Just let it keep cooking 225 or even 250 until 195.
basement-thug
Everytime I do a brisket in my pellet it takes 21 hours to get to temp. It’s the only way they come out amazing. But at the temp you are at I usually wrap, with tallow, and then increase heat until finished. I haven’t tried pushing through the stall unwrapped.
itsthea3
Gradually bump it up to 275.
xXG4SPAXx
951!
jfbincostarica
Don’t look to cook to a temperature, look to cook to probe tenderness; this can happen anywhere between 190-206° (usually see between 192-202°, depending on the smoker and brisket itself).
7 Comments
I let it ride unless I’m a time crunch, but you can do whatever. Bumping to 250 will speed it up without drying it out
I’m confused. Are you wrapping to hold in a cooler once you hit that temperature? Most people wrap to help push past the stall which is usually around 150-170. 199-203 is typically the temp to pull if it’s probing smooth and easy with no resistance.
Just let it keep cooking 225 or even 250 until 195.
Everytime I do a brisket in my pellet it takes 21 hours to get to temp. It’s the only way they come out amazing. But at the temp you are at I usually wrap, with tallow, and then increase heat until finished. I haven’t tried pushing through the stall unwrapped.
Gradually bump it up to 275.
951!
Don’t look to cook to a temperature, look to cook to probe tenderness; this can happen anywhere between 190-206° (usually see between 192-202°, depending on the smoker and brisket itself).