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Question that has been asked many times...brisket done too early

1WVU
1WVU Posts: 160
in EggHead Forum
Brisket going to finish around 1-1:30 and dinner not until 6.  Is 4-5 hrs too long in a cooler? Suggestions appreciated.  Pulling off egg with an IT of 200
Roanoke, VA
Large BGE Owner
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 35,032
    Not a problem at all.  She'll be fine.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lousubcap
    lousubcap Posts: 37,214
    As above- Yesterday I held one for 5 hours in an elcheapo Igloo cooler.  I did pre-warm the cooler with hot water and then I double foil wrapped the brisket.  If you have visual of the sun today stick the whole thing in the sun.  
    Just give the brisket around 15 minutes on a cooling rack before FTC to stop the carry-over cooking.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • 1WVU
    1WVU Posts: 160
    Thanks.  Wife pulled a fast one on me and invited friends without my knowledge.  I'm not comfortable enough with brisket to serve it to guests yet so I'm nervous
    Roanoke, VA
    Large BGE Owner
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  • 1WVU
    1WVU Posts: 160

    On the cooling rack...
    Roanoke, VA
    Large BGE Owner
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  • lousubcap
    lousubcap Posts: 37,214
    Just slice against the grain and only on demand.  I would start with the point and you can offer the lean or moist option.  
    Give this video a look regarding slicing-takes all the mystery out of it:
    https://www.youtube.com/watch?v=sMIlyzRFUjU Above all, have fun.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • 1WVU
    1WVU Posts: 160
    Thanks.  I'll try to post results tonight 
    Roanoke, VA
    Large BGE Owner
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  • jfine1
    jfine1 Posts: 87
    Agree let it sit for 15 then foil/towel/cooler and it will hold for 6 hours or even more .... just keep it sealed and no one will be disappointed I promise !
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  • ibanda
    ibanda Posts: 553
    I have FTCd a brisket for 5 hours and after 5 hours the brisket was right at 145° which is the perfect temp to slice and serve. 
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
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