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How long is it safe to hold a cooked brisket pulled at 200 in my cooler before serving it?

My 8.5 pound brisket flat is cooking so fast...I've turned down the smoker's temp, but it's gonna be ready at 200 degrees far too early. How long is it safe to hold it in a cooler and wrapped in towels, before serving it for dinner? 

Comments

  • TEXASBGE2018TEXASBGE2018 Posts: 2,411
    edited February 20
    winojeff said:
    My 8.5 pound brisket flat is cooking so fast...I've turned down the smoker's temp, but it's gonna be ready at 200 degrees far too early. How long is it safe to hold it in a cooler and wrapped in towels, before serving it for dinner? 
    What kinda cooler? If a yeti then probably 8hours+. If an igloo probably 4hours with warm towels


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • TEXASBGE2018TEXASBGE2018 Posts: 2,411
    edited February 20
    I like to rest mine for at least 2-3hrs in a cooler when possible. It actually makes it that much better.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • winojeffwinojeff Posts: 62
    Thanks. I'd not exceed 3 the way it's going. Perfecto! Time for a couple extra brews before the company arrives!
  • lousubcaplousubcap Posts: 20,044
    @winojeff - briskets are finished when the thickest part of the flat probes like buttah, independent of temperature.  Whenever you declare victory give it a good 15 minutes (more if a larger cut) rest on a cooling rack (stop carry-over cooking) before FTC. 
    And regarding how long with FTC-it depends as noted above but even with an el cheapo cooler pre-warmed with hot water I've gone 6 hrs.  Give the search function a look when not in extremis and you will find lots to read over.  FWIW-
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • calikingcaliking Posts: 12,784
    As stated above, it will be fine for a good few hours in a cooler .

    Prewarm the cooler, run some towels in the dryer to warm them to wrap it in, and fill any empty space with more warm towels or even newspaper. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GATravellerGATraveller Posts: 6,989
    Like @lousubcap I've held for 6 hours.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • Hypothetically as long as the brisket does not drop below 140 degrees it's considered "safe". Also depends if you're wrapping with foil or peach paper, towels or not, etc. You kinda can't go wrong honestly.
    Dallas Texas.
    2 x XLBGE 1 x LBGE.
    Tech:  EggGenius and Thermoworks Smoke w Gateway
    Lump: Rockwood/Fogo
    Wood: Cherry, Apple, PostOak, Pecan
    Meat: Costco, Deep Cuts
    Rubs: Meat Church, HardcoreCarnivore, John Henry's
  • Hypothetically as long as the brisket does not drop below 140 degrees it's considered "safe". Also depends if you're wrapping with foil or peach paper, towels or not, etc. You kinda can't go wrong honestly.
    Actually it would have to be below 140 for more than 4 hours to be considered "unsafe" in the food service world. It's still fine well beyond that but if you want to play it by the book, the book says 4 hours in the danger zone
    Keepin' It Weird in The ATX
  • Ozzie_IsaacOzzie_Isaac Posts: 9,443
    Hypothetically as long as the brisket does not drop below 140 degrees it's considered "safe". Also depends if you're wrapping with foil or peach paper, towels or not, etc. You kinda can't go wrong honestly.
    Actually it would have to be below 140 for more than 4 hours to be considered "unsafe" in the food service world. It's still fine well beyond that but if you want to play it by the book, the book says 4 hours in the danger zone
    Does the time spent during cooking between 40 and 140 count? I thought I read the 4hrs is cumulative, but don't know if the cooking side of the equation counts.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • I would think not since that bacteria would not survive above 140. As some of our cooks here near 4 hours to get to 140, you would have no serving time! :(!
  • Hypothetically as long as the brisket does not drop below 140 degrees it's considered "safe". Also depends if you're wrapping with foil or peach paper, towels or not, etc. You kinda can't go wrong honestly.
    Actually it would have to be below 140 for more than 4 hours to be considered "unsafe" in the food service world. It's still fine well beyond that but if you want to play it by the book, the book says 4 hours in the danger zone
    Does the time spent during cooking between 40 and 140 count? I thought I read the 4hrs is cumulative, but don't know if the cooking side of the equation counts.
    No
    Keepin' It Weird in The ATX
  • Dwdude102 said:
    I would think not since that bacteria would not survive above 140. As some of our cooks here near 4 hours to get to 140, you would have no serving time! :(!
    They actually won’t live above 130 but food service regs have always used 140 to be extra safe. Many municipalities have changed it to 130 and above now but the word has not trickled down to most civilians yet. 
    Keepin' It Weird in The ATX
  • winojeffwinojeff Posts: 62
    You guys are amazing, and I thank you. Too bad, 5 years ago, I hadn't consulted you re my honeymoon!
  • jtcBoyntonjtcBoynton Posts: 2,495
    Dwdude102 said:
    I would think not since that bacteria would not survive above 140. As some of our cooks here near 4 hours to get to 140, you would have no serving time! :(!
    They actually won’t live above 130 but food service regs have always used 140 to be extra safe. Many municipalities have changed it to 130 and above now but the word has not trickled down to most civilians yet. 
    Which is why 130º is a popular temp for sous vide cooking.  The 140º does provide a safety margin when holding food for serving.  It is hard to be precise in a normal oven or a serving station.  Temps will vary a bit.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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