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Approaching 7 hours FTC

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GQuiz
GQuiz Posts: 701
in EggHead Forum
Brisket came off 6 and a half hours ago. Internal temp still 150. Serving in four hours. If I put in oven, what temp? Do I need to let it set 30 minutes before slicing if I go the oven route?
It is 108 right now. Maybe I just sit it on the asphalt in the sun. Butt ugly hot right now.

XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • U_tarded
    U_tarded Posts: 2,042
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    Someone will chime in but I believe 140 is your mark to stay above. Even them you have some time. I would set my oven the lowest possible some go as low as 150 but kick it in there for a couple of hours at 170 or so and you should be solid
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Yeah, put it in the oven wrapped in foil at the lowest setting. 
    ______________________________________________
    I love lamp..
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  • travisstrick
    travisstrick Posts: 5,002
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    Not for too long though. The oven will dry it out. Maybe cycles of 30 min or so at the lowest setting. 
    Be careful, man! I've got a beverage here.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    140 EXTERNAL is the temp you need to worry about.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • BYS1981
    BYS1981 Posts: 2,533
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    travisstrick said:

    Not for too long though. The oven will dry it out. Maybe cycles of 30 min or so at the lowest setting. 

    what kind of oven do you have? the by products of complete combustion if natural gas is carbon dioxide and water, so in theory a gas oven shouldn't dry out anything.

    however, you have more brisket experience than I do and I am curious about the oven or if it happens on all ovens, no matter if it the appliance is LP, natural gas, or electric.
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  • travisstrick
    travisstrick Posts: 5,002
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    It's not my oven. its just keeping the brisket at high temp for long periods. Mine is electric though. 
    Be careful, man! I've got a beverage here.
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  • booksw
    booksw Posts: 470
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    I am so afraid of it being dry that I never warm it up- I serve it with a bbq sauce that is warmed up for those who want it (I eat it with a cold mayo-based sauce I pick up at our local bbq joint) and I serve the brisket whatever temp it happens to be.  I have also been surprised how warm it stays wrapped in foil, towel and in a "cooler"- but I have never bothered to check the temp once it is foiled.
    Charleston, SC

    L/MiniMax Eggs
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  • danv23
    danv23 Posts: 953
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    Heat up beef broth and throw it in there in the tightly wrapped foil. 


    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

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