FTC Time

TN2TX

My brisket finished way faster than I anticipated. I suppose I trimmed off several pounds of fat. Anyway, it’s done and I wrapped FTC but was planning on serving at 6. It’s in a yeti but could someone give me advice on proper way to either reheat to keep out of danger zone or can it say in the cooler 8 hours? 

Gamecockeggman

It should be fine.  Keep the lid closed and your good. If you have to reheat and don’t think you will, put it in a pan with a little beef broth and cover with foils put in oven at 250 for about an hour.  You should be fine with it in the cooler though 

TN2TX

Gamecockeggman said:

It should be fine.  Keep the lid closed and your good. If you have to reheat and don’t think you will, put it in a pan with a little beef broth and cover with foils put in oven at 250 for about an hour.  You should be fine with it in the cooler though 

Thank you. I’ve done 6 hours but 8 seems like a stretch. 

lousubcap

Not of value for this go but you can pre-warm the cooler with hot water, dry the garage quality towels in the dryer and pack the cooler tight.  If you really need to run it on you can warm some bricks and put in the cooler as well. FWIW-

TEXASBGE2018

I wouldn't trust it for 8 hours but what you could do is put it in there for probably 5-6 and then remove it and put it in your oven on the lowest temp for a bit. That will help you extend your time.

TN2TX

TEXASBGE2018 said:

I wouldn't trust it for 8 hours but what you could do is put it in there for probably 5-6 and then remove it and put it in your oven on the lowest temp for a bit. That will help you extend your time.

That’s what I’ll probably end up doing. I probed it and I’m watching the temp. If I get down to 140, I’ll put in the oven or back on egg at 200. 

Foghorn

The key is that the meat temp needs to be above 140 until you serve it.  And that's really a conservative way to look at it - because nothing really grows at 130 either...

Once it goes below 140 you (again, very conservatively) have 4 hours to either eat it or refrigerate it. 

However, a whole brisket spending 4 hours wrapped in foil in a cooler where it might get slightly below 140 wouldn't bother me.  The 4 hours rule is mean for 4 hours of sliced food sitting out uncovered at room temperature.

So, to be really sure you are being safe, you might check it at 5-6 hours and use the oven plan as outlined above as an option if needed.

TN2TX

Thanks @Foghorn