Hello fellow smokers! It's been a while since I posted anything on the forum, but this morning I woke up to a situation where I needed to turn to the SMF community for advice.
Every easter I smoke a Brisket for our family and every year I do it the same... Trim some (not all) of the fat, Rub it, inject it with a beef base, smoke it til it stalls, then wrap it in foil. The cooking time is typically 12-16 hours depending on the weight.
I always do an overnight cook with the anticipation of waking up to it being 150-165 degrees, and it then stalling around the 170's, which typically happens around noon when I would wrap it and let it cook until it hits my target temp around 2-4pm... Today it's only 7am and the brisket is already 181 degrees... it's gonna be done real soon and dinner isn't until 4pm. What do I do to with it until dinner? I could keep the smoker temp at or below my meat's target temp, but will that overcook it? I'm out of ideas and I would greatly appreciate any advice.
Happy Easter Everyone!
Every easter I smoke a Brisket for our family and every year I do it the same... Trim some (not all) of the fat, Rub it, inject it with a beef base, smoke it til it stalls, then wrap it in foil. The cooking time is typically 12-16 hours depending on the weight.
I always do an overnight cook with the anticipation of waking up to it being 150-165 degrees, and it then stalling around the 170's, which typically happens around noon when I would wrap it and let it cook until it hits my target temp around 2-4pm... Today it's only 7am and the brisket is already 181 degrees... it's gonna be done real soon and dinner isn't until 4pm. What do I do to with it until dinner? I could keep the smoker temp at or below my meat's target temp, but will that overcook it? I'm out of ideas and I would greatly appreciate any advice.
Happy Easter Everyone!
