Brisket Done Way Too Early

[jfultz98]

My wife brought me a 17 lb packer to cook for a party this afternoon. I want to feed people at approximately 5 but my brisket was ready at 8:30 AM. I have it wrapped in foil and in a cooler like Jeff's recipes suggest but those say it should stay that way for 4 hours. Not sure if it can stay longer. What would you do?

 

[SonnyE]

I'd make sure it is done to your desires.
What time did you start it, what temperatures did it reach, folks need more info.
I believe the Brisket Brigade is going to need more info.

 

[jfultz98]

I thought with that size it would take 24 hours to cook so I started it at 3 PM yesterday. It was 195 when I took it off and the probe went in like butter. I separated the point from the flat at that time so it would fit tightly in my cooler and put it there with towels to fill in the air.

 

[SonnyE]

From what I've read here, you did about a 17.5 hours with it.
1 hour per pound seems to be the general recommendation. But there are lots of variables between BBQ's.
Some hotter, some cooler, nothing is cut and dried. Just takes experience with your equipment and method.
Just keep it warm, but don't cook it. I bet your guests like it just fine.
If it's not hot enough, offer to nuke it at the time of serving.

Ca-Ca occures, as my Friend used to say.
Better done early, than not done.

 

[schlotz]

...and how'd it turn out for ya?