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Brisket Done Too Early

post #1 of 4
Thread Starter 

So I got a nice surprise this am when I woke up to my brisket being done at 6am. I went ahead and but it in a faux cambre and my burnt ends are on.

 

Besides the obvious displeasure of discovering my MES is running way over temp, I'm also stuck with meat that's going to be ready way before my guests arrive.

 

So how do I handle this? Best way to reheat the brisket and burnt ends?

post #2 of 4

what time are you planning to serve food? You can double wrap the brisket and put in a cooler covered in some old towels to insulate it...the brisket will keep warm for 3-4 hours easily. you could then pull the brisket out and separate the point for burnt ends and put those back in the smoker

post #3 of 4
Thread Starter 
It's going to have to be reheated. I already made the burnt ends and I don't trust leaving it in the cooler for 5 hours
post #4 of 4

Wrap it and toss it in a slow oven.

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