Brisket done WAAAYYYYY to soon

Gandolf · February 2010

I put an 8 pounder on at 4:15 the morning. Egg at 275. I was away for rour or five hours and have returned to find Egg at 320 and brisket at 192 at 12:30. Not eating until around 7:00. So... I've shut down the Egg, complete with ceramic top. Hoping to delay the inevitable. If I can stretch this thing until 3:00, should be OK in a cooler. However, if not, should I cool, and put in fridge and reheat later, or is there a better method? I have searched the topic and got over 2,000 possible posts. Reviewed a few, but came awayu confused. Any help will be appreciated. Thanks

Little Steven · February 2010

Gandolf,

Rod held pulled pork for 6 hours in a heated cooler in foil and towels once. I would drop the egg temp and pull at 205*. See what time in finishes.

Steve

Gandolf · February 2010

Thanks. That's my current plan. I'm hoping

Di · February 2010

Wrap it and place immediately in cooler. Should be fine in cooler for 4-5 hours. I've done this many times for turkey, pork butts, etc.

Gandolf · February 2010

I hope so. I'm going to try to delay having the brisket reach 200-205 for another hour or so. Then do exactly that. Thanks for the reply.

fishlessman · February 2010

with a pot of beans in my cooler it stays warm in there much longer. boil some water in a pot that has some heat mass and put it in there or maybe put a heated pizza stone on top of the towells

Gandolf · February 2010

Good suggestion, Thanks

Nature Boy · February 2010

I'm probably kinda late, but just wanted to say that just cuz the meat was pushed through to 192 doesn't mean it's done. Still probably lots of collagen. My guess is that if you reduce your pit temp to, say, 220, your internal temp might settle back in at 170, then you can just cook til tender.

The big question is does it feel tender to the poke? If so, it's done. If not, it might actually have more cooking to do.

Just thinkin. Good luck!
Chris

thailandjohn · February 2010

Your problem is exactly why I love my Stoker.
If I set the Stoker for a pit temp of 275, it will stay within a few degrees during a long cook.
I can monitor both my pit temp amd meat internal temps from my phone while I am away and change the pit temp from my phone if necessary.
My only problem with the Stoker is, I am now spending more money buying Shoulders, Butts and Brisket because it is so easy to do long cooks. My longest cook so far has been a 21 Lb Pork Shoulder I slow cooked at 220 degrees for 27 hours without ever raising the lid.
Here is their website, check it out:http://www.rocksbarbque.com/

cjm02ram · February 2010

how much is a complete setup for a stoker?

thailandjohn · February 2010

They have the price on their website: http://www.rocksbarbque.com/

I have 2 meat temp probes

Isolated01 · February 2010

I love my stoker. Did a 20 hour cook on a porkbutt the other day without having to worry about babysitting it.

Gandolf · February 2010

Thanks, Chris. That's exactly what I did and the brisket reacted just as you said. Ended up going 'til about 4:30. 201 and very tender. In the cooler now waiting for its time.

Brisket done WAAAYYYYY to soon

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