HELP Brisket

alynd · November 2012

Uh oh...I did some day drinking and I think I got impatient and started my brisket too soon tonight. I'm doing a 12 pounder and want it ready for dinner tomorrow around 5 or 6pm. I put it on at about 7pm and it's already up to 113F two hours later. What should I do if it's done by say noon or even earlier? Slice it up and reheat it? Leave it uncut and heat the whole thing up again? Help!

lousubcap · November 2012

For now you can drop your dome temp-(don't know what your are running at) to around 225-240*F (about as low as you can expect to hold for the evening w/o a controller) and see where you are in the AM. Then if done anywhere around noon or so, you can FTC (foil, towels and cooler) til ready to eat around 5 PM. Other options will depend on where you are in the AM. (BTW the current temp rise is nothing to worry about as you haven't gotten close to the stall area-and the temp that counts is the thickest part of the flat-the point will get up around 210*F before the flat declares victory and is finished.) FWIW-

alynd · November 2012

Thanks Lou, I'm at 235 grate temp now, I'm going to try to drop it down a tad and see if I can get it to hold steady there for a couple hours before heading to bed.

Zick · November 2012

Do not slice until you are ready to serve. You can keep the brisket in a cooler with FTC for several hours. You will be fine.

alynd · November 2012

it held steady between 190-220 all night long somehow. Internal temp of the brisket is at 147 right now so I think I'm in pretty good shape.

lousubcap · November 2012

Nice job-you've got this figured out if you can do that w/o a controller. Given that you can FTC for several hours, I would suggest you don't try to finish the brisket close to when you plan to eat. Many will run long and then the stress kicks in-better to finish a couple of hours early in my opinion-but we all know what those are worth. Enjoy-

rsmith193 · November 2012

when we are competing, we will separate the point and the flat at 170, wrap the flat tight with no air pockets. Then back in I will pull it when it hits 188 to 192. pour off the juice and save it for serving. Then loose wrap it in foil and have held for 3 to 4 hours in a cambro. Remember that the ice chest is small, so it may cause the brisket to keep cooking. Remember what ever method you use, pull before your target temp.

alynd · November 2012

uh oh again....i just pulled it at 195 and it's only 10:45am here...dinner isn't for at least 6 more hours. What should I do? I'm separating the point/flat to make burnt ends. What do I do with the flat at this time to keep it warm, or should I just reheat it in a few more hours closer to eating time?

The Cen-Tex Smoker · November 2012

alynd said:

uh oh again....i just pulled it at 195 and it's only 10:45am here...dinner isn't for at least 6 more hours. What should I do? I'm separating the point/flat to make burnt ends. What do I do with the flat at this time to keep it warm, or should I just reheat it in a few more hours closer to eating time?

double wrap in foil and put it in a cooler stuffed with towels. It should stay for 4-6 hours. I've kept them longer

Little Steven · November 2012

Helps if you put a couple of kettles of boiling water in the cooler first.

alynd · November 2012

would an oven set to 195 also work?

Little Steven · November 2012

You could but I would put a pan of water/beer/stock in with it

lousubcap · November 2012

Hopefully the 195 was in the thickest part of the flat-I would go with the FTC-the oven will dry it out unless you wrap the flat really tight. Dry heat is my last option for temperature control-but once again an opinion...

thailandjohn · November 2012

If you want to hold in the oven, hold at 165-170.......

The Cen-Tex Smoker · November 2012

thailandjohn said:

If you want to hold in the oven, hold at 165-170.......

or even 140. just want to hold it at safe temp and dry it out as little as possible

BYS1981 · November 2012

Lol gonna need more beer than brisket to stomach watching KC.

Howdy, Stranger!

Forums

HELP Brisket

Comments