Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Brisket done too early :(

did a 10 pound brisket travis style. The last time it look 16 hours for a 9 pounder, so I started early.
I tried to slow down the cook and cooked it at 220 grate once I realized it was cooking faster.
It is done now (after 11 hours) and wrapped in foil and toweled.
But guest dont arrive for another 9 hours. What can I do?

Thanks
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Comments

  • Take the juice out
    Cover with foil and store in cold oven

    When it's time
    re heat in oven (with juice separate)
    Be careful, man! I've got a beverage here.
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  • thanks travis. That solution sounds right. 
    We are going to use the brisket for sandwiches so I dont think people will be that picky.


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  • SmokeyPittSmokeyPitt Posts: 6,132
    Not to be safety nazi...but 9 hours is a long time for the food to be in the danger zone (between 40 and 140).  I think you need to either refrigerate it and reheat, or hold it above 140.  If you wrap it tightly and perhaps add some liquid back to the pan, you could set the oven for 170 or so. 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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