Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

HELP Brisket

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!
·

Comments

  • lousubcaplousubcap Posts: 5,678
    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-
    Louisville
    ·
  • alyndalynd Posts: 97
    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.  
    ·
  • ZickZick Posts: 171
    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.
    When was the last time you did something for the first time? - Zick Boulder, CO
    ·
  • alyndalynd Posts: 97
    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.
    ·
  • lousubcaplousubcap Posts: 5,678
    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-
    Louisville
    ·
  • 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.

    ·
  • alyndalynd Posts: 97
    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?
    ·
  • 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

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

    Steve 

    Caledon, ON

     

    ·
  • alyndalynd Posts: 97
    would an oven set to 195 also work?
    ·
  • You could but I would put a pan of water/beer/stock in with it

    Steve 

    Caledon, ON

     

    ·
  • lousubcaplousubcap Posts: 5,678
    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...
    Louisville
    ·
  • If you want to hold in the oven, hold at 165-170.......
    ·
  • 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

    ·
  • BYS1981BYS1981 Posts: 1,737
    Lol gonna need more beer than brisket to stomach watching KC.
    ·
Sign In or Register to comment.