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What to do? Brisket is already 150

post #1 of 16
Thread Starter 

This is my first overnight smoke on the pellet grill (brisket). My parents are going to be here at around 5:30pm. It just check it (7:52 am) and its already 150F. Last night when i started it at midnight i thought maybe if i cooked the brisket @ 185 that would give me some time but apparently it hasn't. The only thing i knew to do for a temporary measure was to lower my cookers temp to smoke (which lowers my cookers temp to around 120-140). Guys what are my options here?

 

thanks....

post #2 of 16
First of all. Keep it at 240 and you haven't hit the Magic 160 mark yet .. It could sit there for 4 hours! And pull it off at 185 -190 wrap it in foil and place it in a cooler wrapped in towels till its time to eat. Then slice it , it will be like butter!! It can sit in the cooler 2 or more hours.
Don't worry you are golden!!!
post #3 of 16
Ps if you cook that low you are just going to dry the meat out...
post #4 of 16
So are You basically trying to have this done in about 10 hours? How big is the brisket? Is it the whole brisket or just the flat?
post #5 of 16
Thread Starter 
Quote:
Originally Posted by Lemans View Post

First of all. Keep it at 240 and you haven't hit the Magic 160 mark yet .. It could sit there for 4 hours! And pull it off at 185 -190 wrap it in foil and place it in a cooler wrapped in towels till its time to eat. Then slice it , it will be like butter!! It can sit in the cooler 2 or more hours.
Don't worry you are golden!!!

Thanks i have a huge round cooler it can fit in. I'll raise the temp. How long can it sit in a cooler for?

post #6 of 16
Thread Starter 
Quote:
Originally Posted by Smokeburns View Post

So are You basically trying to have this done in about 10 hours? How big is the brisket? Is it the whole brisket or just the flat?

Its a full brisket but its kind of small for a full brisket. I would guess 8 pounds

post #7 of 16
Well as a rule of thumb 1 1/2 hours per pound. But like lamans said, you haven't yet reached the Great Wall of "stall". I have kept my brisket wrapped in a towel and cooler up to 3 hours before. And I'm thinking that's the tru secret of a good tender brisket , is the REST. Gotta let your meat rest! I will be smoking a 3lb brisket flat next weekend. It was just harvested last week locally. So very exited but very nervous too, I hear small briskest are easy to mess up.
post #8 of 16
You're fine. As others have pointed out the thing will hit a plateau and you'll think it'll never get past it. I'm gonna guess it'll be 2 pm or so before its done. And yes, you can use the foil-towel-cooler to rest it for several hours. I've heard of folks leaving it for 6+ hours in a well insulated cooler with the meat still being 160+ at the end of the rest.
post #9 of 16
Preheat the cooler with hot water first.... that will help a lot .....
post #10 of 16
Thread Starter 

Wow you guys were right.Its been a long time since i cooked a brisket on my wsm. The temp just now hit 161 (12:11 pm)

post #11 of 16
Quote:
Originally Posted by DaveOmak View Post

Preheat the cooler with hot water first.... that will help a lot .....

Yeah, and make sure the drain plug is closed!!!!   Ask me how I know!

post #12 of 16
How did it turn out?
post #13 of 16
Quote:
Originally Posted by AK1 View Post

Yeah, and make sure the drain plug is closed!!!!   Ask me how I know!


Darko, morning... The "old timer experts" have figured out all the pitfalls..... haven't we.... HAHAHAHAHA.... we just call them "valuable learning experiences"....
post #14 of 16
How did it turn out?
post #15 of 16
Quote:
Originally Posted by DaveOmak View Post


Darko, morning... The "old timer experts" have figured out all the pitfalls..... haven't we.... HAHAHAHAHA.... we just call them "valuable learning experiences"....

Experience is what you get when you don't see it coming!

Happy smoken.

David

post #16 of 16

I hate to point out the obvious here but worthless.gif

Happy smoken.

David

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