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EMERGENCY BRISKET 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?
They will rise quickly in foil. Double wrap them with a little liquid and you can bump the temps too if you need to.
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.
They haven't quite made it to 170. I hope I am not screwed.
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....
How is the cook coming, make sure you use the fork test... (and watch temp).
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.
Glad to hear it turned out good. When there is no leftovers, what more can be said.
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