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Brisket Advice Needed ASAP
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TheDirtyBurger
Posts: 846
I am going to wisconsin this weekend with some friends and planned on cooking a whole brisket. In typical dirtyburger fashion I waited too late to do it right.
I planned to cook it and throw it in the fridge and reheat it in the oven saturday. So now I am leaving in 20 hours, I have a 9lb packer and I figure I have 3 options
1. Cook at a higher heat for a few hours, and throw it in the fridge. Reheat in oven later on.
2. Cook at a lower heat until I am leaving tomorrow morning, foil and put in a warm cooler and drive 5 (I know the rule is 4 hours is safe, any thoughts here) to my destination. Or I could put it in a cold cooler right away with ice and reheat later
3. Do not do a brisket at all.
I planned to cook it and throw it in the fridge and reheat it in the oven saturday. So now I am leaving in 20 hours, I have a 9lb packer and I figure I have 3 options
1. Cook at a higher heat for a few hours, and throw it in the fridge. Reheat in oven later on.
2. Cook at a lower heat until I am leaving tomorrow morning, foil and put in a warm cooler and drive 5 (I know the rule is 4 hours is safe, any thoughts here) to my destination. Or I could put it in a cold cooler right away with ice and reheat later
3. Do not do a brisket at all.
Comments
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You could cook it on the BGE at 225 until the meat hits around 165 and then foil it until if gets to around 190 and put it in the cooler
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The issue is time/safety/quality. I have to be on the road at 9am tomorrow. The brisket is going on at 5pm today. 5 hour drive so I was not sure if it would be safe to do the foil/towel/cooler thing.
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At 235 to 250 degress and 1.5 hrs per pound, a 9 pounder should be done by about 6:30am. If it's really tough maybe longer, but I would bet it's done before 9:00.
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