Brisket question (maybe emergency)

Spaceman

Doing brisket using Travis method. It needs to be done at 1pm. In fact it is done now. Can I lower grid temp to 200 and just let it sit in the liquid?  Or should I pull it and ftc now?  Plan is to serve it at 3pm.  

Thanks everybody 

pgprescott

Yes

Spaceman

The answer is:  get egg to 180 and let it sit in the liquid. Meat temp stayed pretty much at 200. Then get egg up to 220 until meat is 205, then ftc at 1140. 

Not sure it is the right answer. We will find out in a couple of hours 

Mark_B_Good

I think you did the right thing. Had a brisket finish too early and we FTC'd right away, for over 4h ... I think that dried out the brisket funny enough. 

The absolute right way to do it is to judge your finish when you hit around 160F to 165F.  Then adjust the temperature so you hit 205F within 30 minutes of your window. 

FTC in a 1h (min) to 2h (max) window is fine after that.  Others will object, but that's how I prefer to do it, and it works for me.