On behalf of Expert Village I’m Terry and
today I’m going to give you tips on smoking a beef brisket. It has about 2 1/2 more house
so we are right about 10 1/2 hours which normally this would be the tell all. Which normally
the brisket would be ready to come out of the smoker. Alright the thermometer says it
is 180 degrees just about what I figure so that is well above the beef window for the
beef to be done. So we would take it off the grill now. Go ahead and turn the smoker off.
It is still smoking and it looks like it will be smoking for a while you can use forks now
instead of tongs since your meat is
down. You still have a little bit of fat but not as much as you started out. Look at that
how it want to pull apart so our meat is done.