:Brisket finished @ 9:00 A.M. Cookout is at 7: 00 P.M.

Zilm-disabled · October 2007

Put my two Butts and Brisket on last night at 10:00 P.M. thought the Brisket would be finished the next morning (Today) at 6:00 but I over slept. It was pretty limp at that point so I wrapped it in three layers of foil, towel and a blanket. Threw it in the cooler and removed the butts to the oven since they were no where near being done.[p]Will my brisket hold in the cooler until 7:00 this evening? Thought about slicing it and throwing it in a crock pot with some BBQ Sauce. Will that work? It may be over done but am not sure.[p]8 slabs of ribs smoking now.

Fidel · October 2007

Zilm,[p]First question is why did you pull the butts and move them to the oven? I guess so you could get the ribs going.[p]The brisket will not hold in the cooler for 10+ hours. I would go with the crock pot idea to best hold it Either use some beef stock or BBQ sauce. The sauce may burn a bit in the crock for so many hours. You can hold it in the cooler scenario for 5-6 hours, then crock pot it for good results.[p]

dblR · October 2007

Zilm,[p]What internal temp was your brisket? That is the major question? Most pull off 190 to 200. I would slice some now and see what you think. If you put in crock pot it will continue to cook some. I might wait until later and then put in crockpot to warmup and serve with sauce on side and put a lttle sauce in pot. Alot of people seperate the point and chunk it and put back on for 2-3 hours in open foil or heat proof bowl or dish and make burnt ends and serve as sandwiches on buns.[p]If you think you have over cooked the flatput in frige til later and heat up slowly in micro in plastic bag to save as much moisture as poss.[p]As far as butts you did not say what internal* you pulled. They were probably in the plateau where all of the magic happens. The longer they stay in the plateau the better. I have made them stay for as long as 8 hours. If you want to hurry up things wrap in foil @ 165* and put back on and pull at 190*-200*. You can raise temp after they come out of the plateau. Some judge if they shake like jello it is time. You can them put in cooler w/towels for up to 4 hours and then pull. That way way you can show off your butts to your guests!! LOL[p]Yours in smoke, [p]dblR

:Brisket finished @ 9:00 A.M. Cookout is at 7: 00 P.M.

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