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Brisket question

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dixiedog11

dixiedog11

Newbie
Original poster
Jan 12, 2013
15
10
Apex, NC
I put on a brisket and a butt today around 4 PM.  They are both around 8 lbs each and I was allowing 12-15 for them to be done so I could pull them around 6 or 7 AM and let them rest in a cooler tip lunch.  I just went out and checked the internal temp and the brisket is already at 190.  I was planning on pulling it at 200.  How long can it safely rest in a cooler?  Planning on eating around 12:30  so if it came off around 2 it would need to rest 10 hours.  Any help would be appreciated.  Thanks!
 
I would place them in the oven at 180 ish until the morning.... then pull or whatever.... they will get really tender by then at that temp.... Time is also a factor in tenderizing meat... not just a set temp of say 205....

Dave
 
Last edited:
Just so I understand you.... Pull at 200 and put in the oven at 180 til 7, then let them rest in a cooler?  Should I foil it?
 
180°F for Ten hours will result in MUSH! 160° and higher is the temp that breaks down collagen into gelatin. If you wish to hold them hot and not reheat, 150-155° Oven, foiled tightly, will do the job without drying or turning the meat into pudding. The two masses of meat together, well wrapped in towels and in a cooler, should stay above 140° for a couple of hours, if you need to use the oven later this morning...JJ
 
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