EMERGENCY BRISKET HELP!!!

TomCPA · January 2008

Help!

1 1/2 hours before I serve 30 people and my briskets are in trouble. Things were fine and now they are stuck at 170 at won't move. They have been going since 8 am. I thought I factored in plenty of time. What do I do now?

Tom

Fidel · January 2008

FOIL.

They will rise quickly in foil. Double wrap them with a little liquid and you can bump the temps too if you need to.

Grandpas Grub · January 2008

Tom,

I had the same problem. I am sure more people with experience will jump in.

I was told to wrap with foil take the heat up to 350° and carefully watch the internal temp of the meat.

Let us know how much weight, dome and pit temps and how long it as been in the 170° range.

Kent

TomCPA · January 2008

They haven't quite made it to 170. I hope I am not screwed.

Tom

WessB · January 2008

I echo what the others said....wrap em up..gonna be close on time, but if you can twist a fork in em, they are done, and I would aslo recommend bumping up the temp if you do wrap them....

Grandpas Grub · January 2008

How is the cook coming, make sure you use the fork test... (and watch temp).

Kent

TomCPA · January 2008

Thanks for the help everyone. I wrapped and I ran.... out of here that is as the dinner was 5 minutes from home. I put them in a cooler and threw them in the oven at the kitchen and finished them there. I had to bump the temp as suggested, but they came out well and were well received. No leftovers for the most part. One person said I should think about quitting my day job and opening a restaurant. Fat chance. The people I cooked for might ask me to do more events. Maybe they will pay me some day......

Thanks for the help everyone. Next time I know what to do.

Tom

Grandpas Grub · January 2008

Tom,

Glad to hear it turned out good. When there is no leftovers, what more can be said.

Kent

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EMERGENCY BRISKET HELP!!!

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