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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?



  • 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.
  • thanks travis. That solution sounds right. 
    We are going to use the brisket for sandwiches so I dont think people will be that picky.

  • SmokeyPittSmokeyPitt Posts: 7,268
    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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