'Twas the night before christmas and... wtf brisket, heeeelp.

sllofoot

So, I put a 10-lb'er on at around 5, thinking it'd be about right for lunch tomorrow.   I'm sitting here a mere  7.5 hours later and the IT on the flat is 201.  Gulp.  That's way faster than I had planned on.  Egg hasn't been over 260 (I was aiming for 250) at the grate.   

So, what did I do wrong, and how do you advise I fix it?   It's still 11.5 hours from time to dig in and that's way too long for a FTC, I reckon.  Hell, I could do another one at that rate in the time I have left.   Very frustrating.

nolaegghead

You have three options, maybe 4. 

1. If you have a cooler with a gasket, like an RTIC, Yeti, Engle dry box, etc.  Wrap it in foil and baton down the lid.  In the morning, it should still be above 140...put it in the oven at the warming temp (lowest it goes, usually around 150-170).  Should be fine.

2. Just wrap it up and put it in your oven at the warmer temp.

3. Refrigerate and warm it up in the morning.

4. Cook another at 5AM (good luck if you have to buy it).

I'd just do 1 or, if you don't have a good cooler or cambro, 2.

I've gone over 10 hours in a cooler.   You can pre-warm the cooler with some boiling water and it will stay warm longer.

nolaegghead

You should be fine.

cazzy

No worries!  Oven have warming feature or can it be set to 145-170.  If so, let it cool for 30 minutes and toss it in.  I've held briskets for 10-12 hours in the warmer and they've been perfect.  

sllofoot

That's great news, guys.  Thanks for the tips and the amazingly fast response time.   This place never fails to deliver.