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Whole Brisket Done Early

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Denbbq
Denbbq Posts: 84
edited November -1 in EggHead Forum
I am cooking a 13.5lb whole packet trimmed brisket on a large egg. It has been on for approximately 11 hours and has around a 200 degree internal temp. measured by several thermometers. Cooked at 230-250 dome temp. Have no clue why it is done now. Guests are not arriving for 10 hours. How do I keep it ready to serve until then?
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  • Little Steven
    Little Steven Posts: 28,817
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    Denbbq,

    If you stick a fork in the flat and twist it easily it is done. I would wrap it in foil and rest it for an hour. Then slice and vacuum seal and refrigerate it. Reheat in simmering water when guests arrive.

    Steve

    Steve 

    Caledon, ON

     

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  • Unknown
    Unknown
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    When you are done all that, check whether your thermometer is correctly calibrated. I've seen them off 50oF or more.

    Good thing to check before any long cooks. Being off 25-50 degree can shave or add quite a few hours on or off a cook.
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