Brisket holding time

[jdkimbro]

I over estimated how long it would take my brisket to smoke. Now my beef is done about 4 hours before dinner.

If I lower the temp of my smoker and just let it sit at about 195 to 200 for a few hours, is there any detriment to that?

Instead, should I just pull it and reheat if necessary?

 

[crankybuzzard]

4 hours before dinner?

Wrap it in foil, then wrap it in a blanket, put it in an empty cooler, close the lid and let it rest.  In 4 hours it should still be hot.  

If you don't want to do that, wrap it in foil and put it into a 150-160 degree oven and hold it.  The temps you are at now will possibly dry it out.

 

[jdkimbro]

If you don't want to do that, wrap it in foil and put it into a 150-160 degree oven and hold it.  The temps you are at now will possibly dry it out.

Thats what I was afraid of. Just pulled and wrapped it.

Fingers crossed that I won't have to order pizza.

 

[crankybuzzard]

 
Thats what I was afraid of. Just pulled and wrapped it.

Fingers crossed that I won't have to order pizza.

You should be fine, and it'll possibly be one of the best you've ever made with that long of a rest period.

 

[jdkimbro]

Well.... I didn't have to order pizza, but it definitely was not my best brisket.

I did indeed wait too long to pull it and it was on the dry side. The Flat(?) was thicker and fared better bu the point end was basically jerky.

It was delicious jerky, but...

Anyway, lesson learned.

 

[801driver]

I usually pull mine at 200-205.  I let it rest in the cooler at least 2 hours.  I had a situation that ran 5 hours one time and it was still steaming hot and was very moist and tender.  I would doubt the foil wrap had much to do with it being dry if you had it tight in the foil.

For events, I try to have it done at least 4 hours ahead of time because you never know how long the stall will last.  Actually smoking it the day before and reheating works well for me.  Better than having guests sitting at the table with forks and knives and no meat on the table.  Ha Ha.

 

[SmokinAl]

I wrap mine & put it in a 170 degree oven.

That is as low as my oven will go.

It will stay moist & hot for hours.

Al