Brisket cooking faster than expected- what to do?

brooksdtx

I have a 9-10 lb choice brisket.  Egg at 225.  Grill hasn't gone over 235.  Been on for only 6 hrs and its already at 178.  There was a slight stall around 170 for about 1.5 hrs.  Not planning on serving for another 5.5 hrs.  I'm dropping the temp on the egg to around 215 to try and slow the cook.  If it hits 195 early, I'll pull and either FTC or put in the oven around 170.  Any ideas to keep it from cooking to quickly at this point?  Also not sure why it's cooked so quickly, it climbed 100 deg in 1.5 hrs.

Caveat:  The brisket has been previously frozen and its not the best cut, but I'm overseas and its all I can get at anything close to a reasonable price.  

berndcrisp

May stall again or maybe not. Take it to 200 or 205. you may have planned too long a cook time.

SGH

You have several options, however I will offer the two easiest. Either drop the temp to 180 degrees, yeah that's right, 180 degrees and just let it idle there for a hour or two. Then when you are ready, bump the cook temp back up to finish. Or, pull the brisket off of the egg for a hour or so and sit it on the counter uncovered. Then place it back on the egg and continue cooking. Neither method will hurt a thing. But they will both buy you considerable time. Both methods are akin to the "partial cook" method used by many restaraunts and vendors who cook very large volumes at a time.  
For clarification, I said akin to, not identical to. But it works just the same.  

lousubcap

Depending on where you are another option is to take it to the finish-line and then give it the FTC.  Once I am within 5-6 hours of serving time with a brisket, I consider myself "home-free" regarding controlling the finish.  FTC can easily buy you the window until time to slice and serve.  Just another option.  FWIW-

BBQbutler

Don't lower the temps  ---- let it ride to 195 - 205.   Until probe tender.   Then FTC and let sit in the cooler for 2 to 4hours.  I always let it sit for at least 2 hours before cutting and serving. ( usually closer to 3 plus hours ) It will be juicy and tender.    Do NOT put in the oven at 170 to keep warm.  The foil wrapped twice inside the cooler will do its job.  Only use the oven if you are planning on finishing the Brisky in the oven.  You may hit another stall so don't drop your temps.  Furthermore, if u do hit another stall and u are tight on time, you can foil early and it will speed up the cook.  

BBQbutler

Take a look at this pic of the last two 13# packer Briskets  I cooked in May on my 22"WSM. This was 9am --  dinner was not until 5-6pm   They were done around 1 or 2 pm  

BBQbutler

brooksdtx said:

I have a 9-10 lb choice brisket.  Egg at 225.  Grill hasn't gone over 235.  Been on for only 6 hrs and its already at 178.  There was a slight stall around 170 for about 1.5 hrs.  Not planning on serving for another 5.5 hrs.  I'm dropping the temp on the egg to around 215 to try and slow the cook.  If it hits 195 early, I'll pull and either FTC or put in the oven around 170.  Any ideas to keep it from cooking to quickly at this point?  Also not sure why it's cooked so quickly, it climbed 100 deg in 1.5 hrs.

Caveat:  The brisket has been previously frozen and its not the best cut, but I'm overseas and its all I can get at anything close to a reasonable price.  

How is it now ???

brooksdtx

It came out well, best one to date.  It slowed down in the 180s and 190s, as you would expect from thermodynamics.  Finished 2.5 hrs early, FTC, and served on time.  Pulled it off at 202.  Think i could've let it get to 205 and been even better.  Really moist, but still able to slice without crumbling.  Just need to start about an hour later next time.  Thanks for the advice ya'll!

RedSkip

@brooksdtx. Speaking from experience, use caution when starting later.  You can always FTC and hold the brisket.  When I rush it, even though it may prove well I still wonder what it would have been like if I didn't race to get it done.  YMMV

Thatgrimguy

I wouldn't change a thing. Let it ride and then ... never mind just looked up a few posts and realized you had it covered!!