Brisket and shoulder update/questions

Vogs

Thanks for all the advice earlier in the week. I am currently cooking a 5 LB brisket and two 3.5 Lb shoulders. I put them on this morning at 6:00AM. The dome temperature has been between 200 and 230 deg. The brisket now has an internal temp of 176. It has just recently started to rise. The shoulders are at about 167 deg. [p]I was planning on being done around 5:00 - 6:00.[p]My question is: Should I lower my dome temperature to try and keep the briket temp from rising? Or should I continue on and pull it off when it gets to about 195 and wrap in foil & towels and put in a cooler?[p]If I put in the cooler will the meet continue to cook a little?
How long will it keep in the cooler?[p]Thanks for any advice you can give me.[p]Vogs

Nature Boy

Vogs,
When I do the cooler thing with a brisket, I like to pull it at 185-190 as it will finish cooking i the cooler. I have kept them as long as 4 hours in the cooler with excellent results. The smell when you open the foil to slice is incredible!![p]I wouldn't lower my dome temp any. You are cooking low enough...plus you need to keep moving those butts along.[p]Beers
NB

BBQfan1

Nature Boy, Not sure if you've ever done this Chris, but if the brisket seems a little dry when you go to wrap-and-hold mode, don't be afraid to add 1/4-1/2 cup of good quality beef stock/broth (low sodium preferred). Just heat it in the microwave first, then pour over the brisket when wrapping. Just ensures moisture in the beef when you go to unwrap and slice. Makes for a nice 'au jus' as well when holding brisket during serving process, IMO.
Qfan

Vogs

Nature Boy,[p]Thanks, I am going to keep the temp at about 200 and see what happens. At what temp do you usually pull your shoulders off at?[p]Also, I am doing a two tier arrangement with the shoulders on a rack above the brisket. Therefore the shoulders are probably seeing less heat than the brisket. Think I might want to switch the two?[p]Vogs

BBQfan1

Vogs,
Maybe NB will weigh in as well, but I would say leave as is until your brisket is at pullable temp (start checkin at 185 as NB advises). If you elevate over the butts you are taking them further from heat and you say internal temp is rising already. That means the brisket has rendered collagens, connective tissues and is in process of bringing actual meat up to temp. To delay that process by taking further from heat is just dryin things out. Get up to pullable temp, 185-195, wrap and then elevate temp to 250 or so to finish the pork, which should pull well anywhere over 190 and up to 200 internal. Sounds like timing for dinner should be about perfect!
Qfan

Nature Boy

BBQfan1,
Thanks, Mike. Sounds like a winner. I'll try this on my next wrap-and-holder. Nothing like having another weapon in the arsenal.
Feels like beer thirty. Time for a cold un. Terps are 5-0 after just offing Virginia. Score is 41-21 with 2 minutes left. Gonna be a good year for them turtles.[p]Cheers!
NB

Nature Boy

BBQfan1,
Nothing to add, sir. Nicely put.
Have a great weekend!

Vogs

Thanks for everyones help!![p]Vogs

Sundown

Nature Boy,
How do you Egg a turtle? What dome temp do you use. Brine? Rub? Anything like snake? In the shell or out?
Any use for the shells after? Taste like squid or chicken?
Heeeeeeya!
Carey

Nature Boy

Sundown,
I shudda cooked up that snake to compare! The shells can be used to hold your basting/finishing sauce![p]Hope all is well in the land where Barbie is Bobby.....and Bobby is Bawby!
beers
NB