How do I keep brisket warm for 8 hours ?

Charcoal Mike

Hi all -[p]Picking up two large (15 lb) briskets tomorrow. The guy that runs the cafeteria at my office has agreed to order meats for me at cost (Beef Tenderloins are $7.49/lb!!), and I'll be getting one to cook and one to freeze.[p]Anyway, we are planning to eat the brisket on Saturday afternoon around 5-6pm. Problem is, we are eating at my PARENTS house, and I will be there around noon. I need to pull the brisket off my cooker by 10am to get there in time. I'm planning to start the cook immediately when I get home tomorrow afternoon (6pm or so), which should give me about 16 hours for the cook.[p]So the questions:[p]1. Is that enough time at 250 for a piece that big? Is 16 hours (maybe just 15) gonna cover it? [p]2. Presuming it gets finished, how do I keep it warm for 8 hours? I'm afraid refrigerating it, and then reheating the whole thing in the oven would dry it out, and I'm not sure if it would stay good if I just tried to keep it wrapped in towels in a cooler for that long.[p]3. Or would the better idea be to just cook it to 170 or so on the egg, and then finish it up in the oven at their place ?[p]Thanks for all advice![p]- Mike[p][p]

Wardster

Charcoal Mike,
Gee, I dunno. I think your best bet is to give it a good wrap in foil, put some preheated towels (out of the dryer) in a cooler and wrap it. The reheat deal or oven may dry it out, IMO

Nature Boy

Charcoal Mike,
Your schedule does sound a bit limiting, but I think it is doable. I think your idea of pulling it off at 170 is a good one. And I think you can achieve 170 in 15 hours, as long as you don't let your dome temp drop much below 250. Pull it off just before you leave, and wrap tight in foil (leave the polder in). Consider adding some beef broth to the foil also. Wrap in your towels and surrender to a warm cooler.[p]As long as the internal temp does not go below 140 by 4pm, it will still be safe. At that point, or whenever it falls below 140, I think it is safe to stick it in the oven with the foil open on top, and apply whatever heat you need to keep above 140. Probably no need to get back up to 170, or 180, as it has been cooking the whole time in the cooler. If your tender-test passes before you stick it in the oven, then it is just a matter of keeping it hot.[p]Just my thoughts, and what I would do. I have not done exactly what you describe timewise, but in my mind it is doable![p]Have a blast, and let us know what you did.
Chris

Charcoal Mike

Nature Boy,[p]Thanks for the reply! [p]I'm a bit worried about the "mushiness" of the meat - this is something I am really considering. I am seriously wondering whether after 6+ hours in a cooler, and a short reheat in the oven if it is going to be so mushy that it will be in the "don't bother" category. I can always wait to cook it when they get to my place some other time.[p]I am wondering about doing this though - could I just cook this thing long enough to get my smoke penetration, plus a bit more (maybe 5-6 hrs on Sat morning), and then wrap it up in a cooler and put it in the oven at 225-250 at their place to finish the cook? Am I risking contaminating the meat by doing this, since I probably wouldn't be out of the plateau, or otherwise going to mess up a good meal? There are going to be 8 family members there with high expectations, would rather cook on their gasser than go to all this trouble for something nobody likes....[p]Thanks and cheers![p]- Mike[p]ps: I'll be placing that order shortly.

Nature Boy

Charcoal Mike,
It won't be mushy. Talking to Ray at the competition, he says he has talked to teams that swear by 6 or more hours in the cooler. I think you will get the best result if you cook the thing past the plateau on the first cook, instead of trying to do the important "plateau breakdown" process in the oven.[p]Up to you though. Whatever you do, let us know!
Great weekend, and a succeddful brisket cook to ya.
Chris