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Help for a ruined brisket...

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Unknown
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edited November -1 in EggHead Forum
I tried my first brisket last night after several successful butts. Even with a 1/8" bottom opening and the daisy wheel just cracked, the fire got too hot (300) overnight. The brisket got up to 210 before I got up. It's off now, wrapped in foil, in a cooler. [p]The question is, I have guests coming in 7 hours. Can I realistically keep in in there that long or will it matter what temp the meat is in 7 hours?[p]Looks like we'll be having chicken too![p]Thanks,
Bruce
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Comments

  • mollyshark
    mollyshark Posts: 1,519
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    Willowdog,[p]First of all, 210 can still give you a decent brisket. Don't write it off. Pour some apple juice on it and wrap it back in foil. 7 hours is fine. I'll betcha it will be great.[p]mShark
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    Willowdog,
    I agree with Molly. You may be very surprised.[p]Mike
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  • katman
    katman Posts: 331
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    Willowdog,
    apple juice is too healthy. add some beer, seal the foil back up and warm it if you need to right before serving. It'll be fine.

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  • RJH
    RJH Posts: 129
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    katman, give the apple juice to your kid, you drink the beer, and add beef broth to the foil. Now the kid, the cook, and the brisket are all happy.
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  • Unknown
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    Thanks for all the advice. I'll keep my fingers crossed. Will post results in a little bit. Just in case; the chicken's on right now. You can never have enought bbq'd meat.
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  • Unknown
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    Willowdog,
    should be a good eater
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  • Unknown
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    Update:[p]Amazing. It was really quite good (the chicken was good too). It would have been a little moister if I had added the juice right when I took it out (I didn't add any) but I was very surprised.[p]Thanks to all,
    Bruce[p]p.s. I've learned that even if the fire is stable for a couple of hours, shut the lower vent even more before going to bed!!!
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  • Unknown
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    The exact same thing is happening to me right now.

    Put brisket on at 1 a.m., left it at 3:30, temps great at 7:30, added some more wood chips (I believe this is my mistake) and at 10:00 I checked on the brisket and the Egg was at 350 and the inner temp was at 200/210.

    Nevertheless, I don't have apple juice or beef broth in the house, but I already wrapped the brisket in foil and have it resting in the cooler. Any other suggestions?
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