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Brisket question

post #1 of 4
Thread Starter 

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!

post #2 of 4
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....

post #3 of 4
Thread Starter 

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?

post #4 of 4

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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