Brisket is done, now what?

ElCapitan

So I started cooking at at 1PM yesterday at 238 grid temp (I decided to split the difference between the 225 and 250 crowd).  I pulled it at 2:45 AM this morning, FTC'd it in my new Coleman Xtreme cooler.  Just partially unwrapped it to check the temp at 8AM and it is at 150.  We plan to have this for lunch.  What's the lowest safe temp that I can keep this for 3 1/2 hours?  I think I remember something about 140 but not sure why that is?  Do I need to put it in the frig and reheat it?  If so, what's the best way to reheat it?

13# trimmed and brushed with EVOO, rubbed with Dizzy Pig Red Eye.

SGH

If no one responds soon I will offer my thoughts if you are interested.

ElCapitan

I'm interested.

SGH

In my opinion if you know that you can't hold it long enuff in the cooler is to hold it in a oven at about 150. I like to add just a touch off beef broth to the wrap when holding for long periods . I have held over 10 hours with good results using this method. As always I hope this helps my friend.

SGH

I can offer more alternatives if using the oven is not feasible.

TexanOfTheNorth

Here's a little info on the 140* temp. I'd go with the advice given by @SGH.

ElCapitan

That'll work.  Thanks.

SGH

You are more than welcome my friend.

SGH

@ElCapitan‌
One last note. Only use about a quarter cup of broth in the wrap. Check it hourly and add more if needed. You want just snuff to help maintain moisture in the wrap.

ElCapitan

So what is the issue with going below 140?

TexanOfTheNorth

ElCapitan said:

So what is the issue with going below 140?

Look at the link I posted above.

SGH

Myself I just have never tried. I have used the said method for many years and stuck with it because I always achieved good results. If some thing works I don't change it.

cazzy

Next time, pre-heat your cooler with hot water...this will help you achieve a longer hold.

ElCapitan

TexanOfTheNorth said:

Here's a little info on the 140* temp. I'd go with the advice given by @SGH.

Thanks!

TexanOfTheNorth

cazzy said:

Next time, pre-heat your cooler with hot water...this will help you achieve a longer hold.

You can also put your towels in the clothes dryer on high too. However, depending on what lunch time is for you you'd have been getting close to the max time for ftc'ing anyway.

One other tip, leave your remote meat probe in (assuming you have one) when you ftc, that way you can keep an eye on the IT without opening and unwrapping.

lousubcap

One other way to extend the time if adding broth is to nuke the broth before adding so it is a heat addition not subtraction when it is added.

DMW

TexanOfTheNorth said:

cazzy said:

Next time, pre-heat your cooler with hot water...this will help you achieve a longer hold.

You can also put your towels in the clothes dryer on high too. However, depending on what lunch time is for you you'd have been getting close to the max time for ftc'ing anyway.

One other tip, leave your remote meat probe in (assuming you have one) when you ftc, that way you can keep an eye on the IT without opening and unwrapping.

Just keep in mind the "danger zone" applies to surface temp as well, not just IT. During cooking surface temp rises faster than IT. During cooling the reverse is true. Surface temp drops faster.

ElCapitan

Yup, I should have heated the beef broth before adding it.  

Thanks for the tips on the putting the towels in the dryer first and the pre-heating the cooler.  To be honest, I set my alarm for 2:38 and when it went off, I was so out of it I'm lucky I didn't FTC the drip pan and throw away the brisket!

The timing wasn't the best.  I should start a little later when I'm aiming for a lunch brisket.  But it'll all work out so no biggy.

SGH

I don't know if you encountered a problem but as far as heating the beef broth I never have. So far it has worked flawless for me with out heating it.

ElCapitan

I didn't encounter a problem it just makes sense to preheat whatever you are adding to it or it will cool it down more.

NPHuskerFL

cazzy said:

Next time, pre-heat your cooler with hot water...this will help you achieve a longer hold.

+1. And have also set cooler out in the sun or in a hot car. In FL it's not a real issue to find a hot car though ;-).

ElCapitan

Well, here is how it turned out.  I should have checked it an hour earlier but it was still awesome.  It's all gone now except for a bit to make a few chopped beef sandwiches.  The family sucked it down.

DMW

Looks really good.

SGH

Glad it turned out my friend.