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First brisket. Just pulled off the egg and need help

Cwittneben
Cwittneben Posts: 12
in EggHead Forum
Hi everyone. Lurker here in a jam. I put an 8.1 lb brisket flat (couldnt get a packer anywhere close by) on my egg last night at 8pm at 210. I literally just pulled it off the egg at 199 and tender. Its 11:40. Is it ok that i cooked it at that temp for so long? The real question is that since we obviously missed dinner with it :), what should i do with it for now? I just ftc'd it but i know 4-6 hrs is the limit. What do you think i should do? Neighbors cool with eating an early lunch 11-ish but how do i keep it that long? When and how should i slice it to keep it? Any other advice for questions not answered will be appreciated. After a long day working in the yard i was ready for bed hours ago but... Thank you all!
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Comments

  • Tjcoley
    Tjcoley Posts: 3,551
    Not sure what time zone you are, but it looks like a 12 hour plus wait til lunch. That's really stretching an FTC. I would slice, vacuum seal if you can in small (1 pound) bags and plan on reheating for lunch.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Cwittneben
    Cwittneben Posts: 12
    Im in EST. I can vacuum seal. Thank you santa and also you TJColey. Does everyone agree this is the best practice? Also, when would you remove from the cooler and slice? at least an hour from now right?

    Whats the recommended way to reheat? Sorry, I am new to grilling, as I literally NEVER cooked on a grill before my egg
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  • Tjcoley
    Tjcoley Posts: 3,551
    If you can vacuum seal, reheat in hot water (sealed bag into hot water). Should come out just fine.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Tjcoley
    Tjcoley Posts: 3,551
    If it's tender now you can slice, seal any time now. No need to wait.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Cwittneben
    Cwittneben Posts: 12
    Slice, seal and refrigerate right?
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  • Tjcoley
    Tjcoley Posts: 3,551
    Yep, then reheat in hot water for lunch.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Cwittneben
    Cwittneben Posts: 12
    Ok its been done. Thanks so much. It seems dryer than i had hoped. Either way, ill look for some kind of sauce option in the morning to juice it up. Need to hit the hay. Thanks so much TJ
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  • yzzi
    yzzi Posts: 1,843
    Just chop it up mix it with BBQ sauce and make sandwiches if you think it's dry. That's what I do with flats.
    Dunedin, FL
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  • jhl192
    jhl192 Posts: 1,006
    I recall @RRP suggesting adding some coke to the brisket to add some moisture.  Just not sure if that was before you sealed in or before you reheated.  I would guess before you reheat.  Maybe he will chime in.   
    XL BGE; Medium BGE; L BGE 
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  • Cwittneben
    Cwittneben Posts: 12
    Thanks for the suggestions everybody and please keep them coming. Going to start heating up some water in about 20
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  • Little Steven
    Little Steven Posts: 28,817
    Cwittneben said:
    Im in EST. I can vacuum seal. Thank you santa and also you TJColey. Does everyone agree this is the best practice? Also, when would you remove from the cooler and slice? at least an hour from now right?

    Whats the recommended way to reheat? Sorry, I am new to grilling, as I literally NEVER cooked on a grill before my egg
    I wouldn't trust @Tjcoley as far as I could throw him but he is spot on in this one. Try putting just a bit of the drippings in each bag, or a little stock.

    Steve 

    Caledon, ON

     

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Little Steven said:
    Cwittneben said:
    Im in EST. I can vacuum seal. Thank you santa and also you TJColey. Does everyone agree this is the best practice? Also, when would you remove from the cooler and slice? at least an hour from now right?

    Whats the recommended way to reheat? Sorry, I am new to grilling, as I literally NEVER cooked on a grill before my egg
    I wouldn't trust @Tjcoley as far as I could throw him but he is spot on in this one. Try putting just a bit of the drippings in each bag, or a little stock.
    Amazing given this.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Tjcoley
    Tjcoley Posts: 3,551
    Little Steven said:
    Cwittneben said:
    Im in EST. I can vacuum seal. Thank you santa and also you TJColey. Does everyone agree this is the best practice? Also, when would you remove from the cooler and slice? at least an hour from now right?

    Whats the recommended way to reheat? Sorry, I am new to grilling, as I literally NEVER cooked on a grill before my egg
    I wouldn't trust @Tjcoley as far as I could throw him but he is spot on in this one. Try putting just a bit of the drippings in each bag, or a little stock.
    Small as you are and big as I am, I'm betting the throw wouldn't be very far.  I'm now well rested and looking at some porterhouse steaks for dinner tonight.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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