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Brisket done wayyyyy early

EddieK76EddieK76 Posts: 415
edited September 2012 in EggHead Forum
Had one of those briskets that just had a mind of it's own.  FInished in 9 hours as opposed to the 12-14 I had planned plus an additional 2 hour cooler rest.  With that being said it's 7.5 to 8 hours away from eating time...Anywhere from 4-6 hours in the cooler okay?   It'll eventually have another brisket in with it.  Right now it's wrapped tightly in foil and wrapped with 3 towels in a cooler.  

If not should I put it in the oven on the lowest I can get it with some apple juice in the foil or something?

Comments

  • Not sure Eddie, but I read long as internal temp is above 150 you are safe to eat the meat. you have the opposite problem as me, when I just woke up my fire had died out even though I was using a CyberQ, now I hope mine gets done in time.
  • gdenbygdenby Posts: 5,436
    I don't know how good it will be, but it certainly can be kept edible. The safety limit is 140F, and the food can safely be held under that for another 2 hours. Instead of apple juice, I'd melt some butter, and mix it w. hot beef broth.
  • lousubcaplousubcap Posts: 12,445
    I've done the beef broth deal but like gdenby's idea of mixing some butter in as well-warm up the cocktail before adding to the brisket so it helps temperature retention.  You should be fine time-wise.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
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