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Brisket - Keeping it Warm

dirty_denim86
dirty_denim86 Posts: 138
edited August 2020 in Beef
Put on a 19 lb brisket last night around 8:00 AM and it is already at 200 degrees F which has been way off of my previous brisket cooks of 1 hr per lb. I pushed down the egg internal temperature but the brisket is probing nicely in some areas may need about another hour or so only. 

I was planning on this cook taking between 17-19 hours but looks like it only needs 12 hours. It was originally going to be served at 5:00 PM so I'm a bit worried about wrapping it in foil, a towel and tossing it in the cooler for that long. I know you can foil, towel and cooler it for a good while but are there any other methods I might be able to try without having to reheat?

Thanks
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Comments

  • buzd504
    buzd504 Posts: 3,855
    How low does your oven go?
    NOLA
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  • lousubcap
    lousubcap Posts: 33,891
    Here's a recent thread (found using forum search function) that will help you out:

    RE: How long will a brisket FTC?  

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • dirty_denim86
    dirty_denim86 Posts: 138
    buzd504 said:
    How low does your oven go?
    Oven goes to 170...The brisket actually took a bit of time to get to 203 internal in the point so I just pulled it off. I wrapped it in foiled, a towel and tossed it in the cooler it will be in there for 6 hours hoping it will still be hot when I pull it out and I can cut through it without it being too tender to cut.

    If the brisket isn't still hot when I pull it out of the cooler in 6 hours I will just toss it in the oven to warm up and get it to serving temp hoping it won't get to that.
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  • dirty_denim86
    dirty_denim86 Posts: 138
    Brisket was in the FTC for 6 hours and was still warm. It was a bit too tender probably being wrapped for so long so next time I will probably pull it off a bit sooner. Still worked out though just a bit hard to cut into slices.
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  • KiterTodd
    KiterTodd Posts: 2,466
    dirty_denim86 said:
    Brisket was in the FTC for 6 hours and was still warm. It was a bit too tender probably being wrapped for so long so next time I will probably pull it off a bit sooner. Still worked out though just a bit hard to cut into slices.
    That sounds absolutely awesome to me!!  Chalk this one up as a win and sharpen your knife for next time. ;)
    LBGE/Maryland
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