Brisket Advice

[da maxx]

Trying my first beef brisket in my MES30 today. Started late, but I couldn't wait. It's a 5lb brisket. I had used the mustard and dry rub combination. It sat in the fridge overnight. I have it on the top rack. Right now temp is 226, MES reads 240. I plan on wrapping it at 165, cook til 200, then remove and wrap in a towel for about 1hr. However, this whole process might end around 11PM. What's the best plan, to hold this until tomorrow ? Fridge\freeze ? when ?

 

[bama bbq]

I think your best bet is to cook thru to final temp and then wrap and put in the fridge until tomorrow.  Reheat at 225* until internal comes up to final temp again tomorrow.  Others will come along with more precise instructions.  You'll be OK though.

 

[jimf]

I've have yet to do a brisket but with other meats, you can put in the oven to get temps up quicker. Just a thought.

 

[da maxx]

BamaBBQ, Go straight into the fridge or allow it to sit for awhile?

 

[da maxx]

Okay, Brisket came out sooner than expected. I didn't foil. Cooked til 200. Wrapped in foil and let it set for about 45mins. Brisket was moist and flavorful. However, a bit on the tough side for me. Everyone else enjoyed it. Would wrapping at 165 helped the toughness ? I didn't wrap because I kept the water pan full of juice.

Thanks,

 

[sledhead03]

I would've takin' out sooner then  wrapped so it would soak up all the juices for the last couple hours.