Hey I got a brisket and pork shoulder on right now, Check out what I am doing and see if it helps Same Forum, mine is titled "Saturday Brisket and Other Stuff.
Yep yep. You can hold them in a cooler for upwards of 6 hours. If you need to hold even longer, put them in a 150 degree oven.
BTW, I see that you mentioned taking the briskets to 190. It's better to cook them until they are actually done They might not be ready at 190. Use the probe/poke test to see if they are ready. Using a temp probe, skewer or toothpick, poke the brisket in different spots at the thickest part of the flat. It should go in with very little resistance, like a knife through butter or whatever. This might happen at 190, or 200, or 205. Would be a shame to smoke 2 briskets for all that time only to pull them 1 hour early and have them come out dry and chewy.
You can wrap them and keep them in the cooler for several hours, won't hurt a thing. This will do a couple of things for you, It lets the juices re-distribute and the temp will actually rise a few degrees more. You will probably be surprised how much better it is than just slicing it as soon as it comes off.
Mine should be coming off around 6:00 or so.
Well, I'm not sure why but after checking the my brisket that was at 190. I took it out and started probing it to insure that it was uniform in temp. I took it out so that the smoker with the other one still cooking would not loose too much heat. Probing showed while some areas were at 190 others were in the 186 range. So back into the smoker but I switched positions. More cooked on the 2nd to top rack and the lesser cooked moved up to the top rack.
Now both are showing to be in the lower 180s. Did I screw up the cooking process? And will this result in dryer meat? I know I sound like an ole woman wringing my hands with worry but...
I always have good luck running my Brisket at 250 degrees and figure 1 hour per pound. Half way through I wrap in foil and shoot for an internal temp of 195. I also inject & rub while the coals are getting lit.
Thanks for all your help guys.
Here's my Postmortem: (first Sorry for no pics, way too busy and just forgot!)
Took the briskets off at 9:30 AM (this makes thirteen hrs @ 225). he internal was 192. Double wrapped in foil, wrapped in towel and then wrapped in a thicker Beach towel in the cooler. The guys stay there until 3:30 PM when I pulled them. Man were they good. I think maybe the tip was a little dry but great flavor and the thicker the meat the juicer it was. Meat texture was firm but easily cut with a fork. PHEW! When I was slicing everyone was grabbing for the bark piece. Lucky we didn't have a few fingers in our mix. Add a little BBQ sauce and really good. I stomach was aching yesterday afternoon from eating a big pile of brisket. We ate 1 and 1/4 of the two 8 # briskets. Not sure what the after cook weight was but plenty for the 12 people eating.
two 8# briskets cooked 13hrs ( pretty close to 1.5 hrs/ #). Really appreciate all the advice and reassurance. Next time will definitely post the evidence!