Brisket done too early: How to extended FTC?

jjdbike

Hey folks,
I started my brisket at 1:30 AM this morning (Saturday). In my exhaustion (I had a really long day) I pulled from pit too early, i.e. 3 hours in. Between fatigue and lack of light, I'm not confidant bark is what it should be. It's been wrapped in butcher paper (smears w/ melted tallow) in a pan in 250 oven since and now the internal temp of flat is 196. It's 8:45 AM Saturday not probe tender yet. Dinner is at 6:00 PM. I turned the oven down to 225. I'm guessing it'll be done in 45 mins or so. I fear 9 hours is too long to FTC. My fear is the temp will dip into danger zone. My question is, how can I extend my FTC time w/out risking brisket dipping into danger zone temp wise? The lowest temp my oven will hold is 175. 
I know it's the fatigue clouding my break but I considered heating some foil covered bricks or rocks in the oven to help keep the cooler warm longer.
I'd rather not cool down in fridge and reheat for fear of drying out the flat.
Any suggestions?
JD

lkapigian

Set oven at 175 and let it ride , if I know I am having an extended rest, I pull in the 190 range ….you can hold it forever . Sounds like your bark was not set, but No worries it will be fine ….

couple hours before dinner , pull from oven let it rest and tighten up a bit 

Foghorn

Yep.  As above.  Aaron Franklin pulls his briskets at 2-3 AM for a restaurant that opens at 11 AM.  As long as they stay above 140 they will be 1) safe and 2) potentially good.  The "potentially good" is dependent on how good it was before you put it in the oven and on the foil being watertight.  You may soften the bark with a long FTC in foil, but that can be regained some by unwrapping 30 minutes before you are going to take it out of the oven.

jjdbike

I had someone suggest Sous Vid at 130. I know that would ruin any bark there is, but I could tighten up under broiler,
What do you think?
JD

lkapigian

jjdbike said:

I had someone suggest Sous Vid at 130. I know that would ruin any bark there is, but I could tighten up under broiler,
What do you think?
JD

That works , but I’m to lazy for that at this point and getting that in and out of a bag Is risky if it’s fall apart tender …

jjdbike

So I'm hoping 8 hours FTC will be safe.
I've got the brisket  wrapped in pan in four layers of HD foil. I've got the cooler preheating as I pured in 20 qts of blinding water. I also have several foil wrapped bricks heating the the oven. I'll put then under the brisket wrapped in several blankets. 
Put in pre-warmed cooler at 10ish. I'll pull at 5:45 ish. Heat broiler, run un broiler till bark is tight. Rest, slice and serve by 6:45ish.
Think I'll be okay?
JD

lkapigian

Totally safe ….and props for all your effort, kind of like your first kid….you sterilize bottles, don’t let them do anything dangerous….all the kids after that…,,they’ll be fine 

Ozzie_Isaac

Listen to @ikapigian and @Foghorn they know what they speak of.  Better than any internet search because their answer is tailored to your exact situation.

JohnInCarolina

It will be fine.  Lots of people here have held briskets for that long, and no deaths (that they’ll admit to) yet.  

Thatgrimguy

I hold briskets for that long and more all the time. Even if it dips below. Let it drop for a couple hours past that and then heat it back to 160 and then let it rest again. You will be fine. Done it 20+ times.

Money_Hillbilly

@jjdbike Awaiting report and money shot!!!

jjdbike

Thanks for your help everyone. I was surprised at how warm the brisket still was after 8 hours FTC. It was actually hot. On the other hand, I did go to fairly extreme measures to pre-warm and insulate the cooler.
Sorry about the poor quality $ shots. I didn't take the pics till after 1st round of serving. Not much left of sliced point. A very nice night of good food and fellowship. Home made "cowboy beans", horseradish backed Mac & cheese, sliced flat and point burnt ends.
Best regards!
JD

lkapigian

Bombdiggity and way to pull it off 

JohnInCarolina

Glad it worked out!

RRP

James,
I'm pretty sure I heard all the awes and ooooohs from your buddies clear out here in IL! Good save and GREAT job! I know they will remember that night!

Money_Hillbilly

@jjdbike With all that worrying you were doing I know you were pleased with the outcome. Great job!!!

Foghorn

That looks outstanding.  It's not often that one can tell from a pic that slices of the flat were moist.  Great execution.

jjdbike

Thanks everyone. I'm officially no longer intimidated by brisket.
My next decision is what my next - replacement cooker will be.
Best regards!
JD

Thatgrimguy

jjdbike said:

Thanks everyone. I'm officially no longer intimidated by brisket.
My next decision is what my next - replacement cooker will be.
Best regards!
JD

If you want a smoker, get an offset. Nothing else compares.

JohnInCarolina

Thatgrimguy said:

jjdbike said:

Thanks everyone. I'm officially no longer intimidated by brisket.
My next decision is what my next - replacement cooker will be.
Best regards!
JD

If you want a smoker, get an offset. Nothing else compares.