Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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?


  • 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.
Sign In or Register to comment.
Click here for Forum Use Guidelines.