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Brisket done too early

Ok brisket is done now but we are not eating for another 7 hours. What do I do?

Comments

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    I have the same problem @jim and may just be eating mine for lunch instead of dinner. Sounds like you may not have that flexibilty though. I have seen where people have FTC'd for up to 7 hours so you might be okay. I've left the temp probe in mine while it is FTCing so that I can monitor during the day.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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  • jimjim Posts: 4
    LOL. I think 7 hours of foil towel cooler should be fine. Wanted to get others thoughts though. Main problem Is sister in law works for the department of health and will freak out if she finds out it sat so long.
  • MickeyMickey Posts: 17,590
    Only the voice of one here. 7 hours is pushing it.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • I do 7 hours all the time. Lots of towels and it will be piping hot in 7 hours. Even if she is with the dept of health- the most stringent rules are it can be BELOW 140 for 4 hours and still be safe. If you put it in there with lots of towels, it won't go below 140 for 1 hour.They are her rules, she can't have it both ways :D


    Keeping it Weird in the ATX
  • nolaeggheadnolaegghead Posts: 20,122
    It'll be fine.  If you want, check the internal temp half way to dinner.  You can always put the foil ball in the oven at the lowest temp (my gas oven will do 170F, some electrics do 150). 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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