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Brisket ready too early, any tips?

Simcan
Simcan Posts: 287
in EggHead Forum
Hi all.  Did an overnight 11 pounder at 225.  Temperature never moved (love my new smokeware cap!) from when I put it on last night around 11pm to this morning (now about 730am) but to my surprise it is already at 196.  I will keep it on until it is perfect (not there yet, but it looks fantastic despite no crutch given the way things played out) but I was planning on it taking longer and we won't be eating until 530pm or so...too long for an FTC from what I see, and I also see I am not the first person to have this happen!

Any suggestions? My plan - such as it is - is to FTC for 5 or six hours, then refrigerate, then reheat in the oven at 200 for an hour before eating.  Not ideal and I am wondering if I should even bother with the FTC. Or should I FTC for the whole time, or FTC for 6 hours and then move to a 200 oven...or ???

Thanks in advance.
Toronto ON
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    I would just move it from the 200 oven to FTC a couple times. I would skip the refrigerate step. 
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  • Simcan
    Simcan Posts: 287
    Thanks, @pgprescott. I had just come to the same conclusion.  I think I will FTC it for six hours (it is at 199 now so will be soon) until 2pm, then into 200 oven for a few hours.  Should be fine.
    Toronto ON
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  • JT_Thomas
    JT_Thomas Posts: 101
    Simcan said:
    Hi all.  Did an overnight 11 pounder at 225.  Temperature never moved (love my new smokeware cap!) from when I put it on last night around 11pm to this morning (now about 730am) but to my surprise it is already at 196.  I will keep it on until it is perfect (not there yet, but it looks fantastic despite no crutch given the way things played out) but I was planning on it taking longer and we won't be eating until 530pm or so...too long for an FTC from what I see, and I also see I am not the first person to have this happen!

    Any suggestions? My plan - such as it is - is to FTC for 5 or six hours, then refrigerate, then reheat in the oven at 200 for an hour before eating.  Not ideal and I am wondering if I should even bother with the FTC. Or should I FTC for the whole time, or FTC for 6 hours and then move to a 200 oven...or ???

    Thanks in advance.
    I FTC'd my brisket for 5 hours yesterday and it was still piping hot when I sliced it. I think you could FTC the whole thing, then warm it if needed. 
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  • lousubcap
    lousubcap Posts: 36,796
    You've got this with FTC.  A couple of key steps...pre-warm the cooler with hot water, heat some towels in the dryer.  Then double wrap the brisket in HDAF and the warmed towels, into the cooler and place in the sun.  7-8 hours later it will still be above 140*F.  
    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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  • Simcan
    Simcan Posts: 287
    Thanks @lousubcap but the problem is it is not 7-8 hours, it will be almost ten hours.  I think I will just check it after 7 or 8 hours (just once or twice) and if it is still over 140 I will keep going.  Goal is to minimize the time in the oven.  I have to take it out an hour or so early anyway to make burnt ends with the point.

    Interestingly, even without a crutch it looks and smells perfect.  Nice bark but not crusty.
    Toronto ON
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  • Gdhoosier
    Gdhoosier Posts: 17
    I had the exact same issue this AM. I double foiled and am keeping the brisket in my warming oven at 155 degrees. Should I have FTC instead?  I figured the warming oven would be better and more consistent than a cooler. Thoughts?
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  • lousubcap
    lousubcap Posts: 36,796
    FTC is just a way of not using the oven.  However you get there is all that matters.
    @Simcan-I think you will be fine.  But nothing better than data for the win.  Enjoy the cook and eats.  I would try and talk you out of burnt ends-the point is the home-run for the packer.  But your brisket and your cook.
    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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  • Simcan
    Simcan Posts: 287
    @lousubcap no burnt ends simply not an option around here...my wife asked me if I could make burnt ends out of the flat as well! She loves her meat candy.  Just took an instant-read at 150...I think I will leg it out to 4pm, then take off the point for burnt ends, re-wrap the flat and put in a low oven until serving both together around 530, maybe six.

    Thanks as always for the input.
    Toronto ON
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