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need help... how long can I FTC a brisket???
GreenWave36
Posts: 133
I put on a 10lb packer brisket last night at midnight, "travis style", thinking it would take 8-10 hours. The Egg stayed at 300 all night, and at 7am it was registering 205 and seemed very tender... I just FTC'd... how long can I keep it in the cooler?

I have 55 people coming to my house this afternoon and have a lot more stuff I need to cook both on and off the bge (which is why I put it on at midnight), I just didn't think it would be ready so soon...
Thanks!

Comments
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I think you can do 6 hrs comfortably, though folks here have definitely gone longer. @SGH has a technique for keeping it in an oven if you need it for longer than that. I've used it and it definitely works."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
I've done a butt for about 6 hours with temps staying above 170°. No clue on a brisket. FWIW, I think your biggest problem is a 10lb. brisket for 55 people.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
my cousin is bringing another 12 lbs of brisket (my family calls this other dish brisket, I call it pot roast) and i am deep frying two turkeys... we will have enough food to last for weeks!
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Pop it in a 200 degree oven in a few hours to hold it if you are worried. Take it back out a few hours a head of cutting.
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With a prepped (pre-heat with hot water) cooler (not high-end), and the air gap filled with garage quality warmed towels I have gone 7+ hours with a double wrapped in HDAF brisket about your size. The lowest meat temp was 152*F when I removed to slice and eat. FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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I've done 11 hours. 7-8 the way Lou said should work just fine.Be careful, man! I've got a beverage here.
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