Brisket done early

cbr0011

So my 11 pounder is done way too early. Checked the temp in several location, looking 195-200. Can I foil and place in a cooler for 10 hours?

cazzy

I personally don't think you can FTC for 10 hours. Your best bet will be to refrigerate and heat up slowly. I could be wrong so lets hear what others say.

Do you have a food saver? Cause you can part it out in pretty big pieces, then bring it up to eating temp in boiling water.

cazzy

also, what's early? How long did it take and what time where you hoping to pull it off?

TexanOfTheNorth

Someone posted a few weeks ago with a similar situation. Can't remember how long the FTC was but it turned out okay. Why do you think your's finished so early?

TexanOfTheNorth

Here is the post I was referring to:

http://eggheadforum.com/discussion/comment/1316768/#Comment_1316768

cbr0011

I put it on at 9:00 last night and pulled it off at 7. The grate temp ranged from 240-270. I have a maverick. It's like it flew right though the slate. I plan on serving around 6 tonight. Currently it's foiled, troweled in a cooler. If I putting in the fridge, I guess I should let it cool for a couple hours.

cbr0011

Thanks TOTN, that gives me hope.

cazzy

TexanOfTheNorth said:

Here is the post I was referring to:

http://eggheadforum.com/discussion/comment/1316768/#Comment_1316768

Well hell, what's two more hours then. Lol

Make sure you have it foiled good and have several of your wife's favorite towels in the cooler!

cbr0011

I wonder why it cooked so fast.

cazzy

cbr0011 said:

I wonder why it cooked so fast.

Every brisket has its own character, and it was probably less than 11 pounds after trimming. You could do the same exact size packer next week and it'll probably take longer.

TexanOfTheNorth

@cbr0011, I doubt that anyone will ever "plan" for such a long FTC time but, let us know how it turns out just in case.

tazcrash

cbr0011 said:

I wonder why it cooked so fast.

I had a similar one last weekend. Put it on at midnight for a 5 pm dinner. It was ready for lunch at 11:45. 

Same set-up, maverick (even got an alarm at 4:00 that it bottomed out at 210) and about 225 - 240 all night long. 

The Cen-Tex Smoker

I've done it but it's not recommended. If you are going to try the hold,, lots of towels.Stuff it full so it's fully insulated. If the temp of your brisket drops below 140 for more than 4 hours, you are definitely in the danger zone. I would still eat it for 6-7 hours past but just know it's a risk. This would be the outer limit of a safe hold assuming you can keep your temps up in the cooler.

tazcrash

Also, try and heat up the cooler before putting the food in. 

PSHome

FTC times vary depending on initial temp, bone or no bone, # of foil wraps, # of blankets, etc.  I don't have any issues keeping it above 140 for 8 hrs (used towels fresh from dryer).  Depending who we're feeding, we've FTC until it reaches 140 (keep probe in butt inside with reader outside cooler to monitor temp) and then pull it and place pulled pork in slow cooker.  Since you're already FTC, I would wait until it hits 140, then pull (as mentioned, it can be at / below 140 for a little bit and still be safe),and then pull and place in slow cooker.  

cbr0011

Bummer, I did not leave the probe in so I don't know the temp. What are my alternatives?

PSHome

Put the probe in now.  No issue. 

The Cen-Tex Smoker

just stick it in through the foil. don't let all the heat out. Or just wing it like I do. I've never gotten sick.

cbr0011

Probe in, it's been FTC since 7. Temp at 149, I'm living on the edge. If it drops below 140' I'll fridge it.

Little Steven

What's the lowest temp setting your oven will do?

The Cen-Tex Smoker

cbr0011 said:

Probe in, it's been FTC since 7. Temp at 149, I'm living on the edge. If it drops below 140' I'll fridge it.

Just remember, even by the strictest standards, it's safe to eat 4 hours AFTER it drops below 140. If you are on the east coast, you should be fine. If not, you are going to have to make a judgement call. I like where Steven is headed with the oven. Reheated brisket sucks but it's not worth getting sick over.

Little Steven

I'm with C-T on the food safety guides being tight. Salt and smoke are preservatives so it will not be a hospitable environment for bacteria. My thought was if you have a proof setting you will get around 170* to keep it warm.

cbr0011

Great info, thank you. I'll let you know how it works out

cbr0011

By the way brisket turned out great. Very moist. Bark softend a bit but still very tasty. Ended up placing in an oven at 200. So you can FTC a brisket for10 hours.