20lbs Full Packer cooks in record time

bradleya123

Need some help...20lbs Prime Brisket from Costco is Thanksgiving Dinner this afternoon at 5PM.  I'm thinking 18lbs (after trimming) should take roughly 12 hours, right?  NOT!  Put the Brisket on at 10:15 PM done by 7AM.  I smoked it at a temp of 260 deg, wrapped at 180 (or the 6 hour mark, figured it be right in the stall), anyways my question...

How do I save this great looking brisket until 5pm this afternoon?  Pulled off LBGE left butcher paper on, wrapped in foil and stuck it in the oven at 170.  How long can I keep in there or should I use a different method?  I have a FTC ready to go.  What would be my best method to get this to 5PM?

alaskanassasin

@lousubcap

JohnInCarolina

See this comment, and the thread:

https://eggheadforum.com/discussion/comment/1542235/#Comment_1542235

WeberWho

I believe @lkapigian cooks them a day or two before the date needed. He might be able to help explain the best way to heat it back up and serve it if you don't try to hold temp until 5. 

lousubcap

The above mentioned thread has good info.  Tow key steps-Ideally you can put the brisket on a shallow rack with the liquid underneath (the liquid is necessary) and make sure it is tightly sealed in the oven.  You will lose bark texture but your brisket will hold just fine.  

bradleya123

That's exactly what I did, Thanks for the help boys!  
Happy Thansgiving!!

Foghorn

As above.  I'd even cycle the oven on and off as you are just trying to keep it above 140.