Brisket: I have 12 hours till serving time, need help...

[Edward V Pena]

I finished up at 15lb brisket this morning at 7am. I have it triple wrapped in foil, then triple wrapped in towels in a cooler. Internal temp was 210 before I wrapped in towels. I smoked for 5.5 hrs then finished in oven so I could sleep.

My predicament is that I have 12 hrs before serving time. Will the brisket be safe as long as the brisket does not get cold? What is the temp that the internal should stay above? If the temp starts to drop close to the safety zone, Do I begin the warming process in the oven to get ready to Serve?

As always, Thank you for your help

Ed

 

[gmc2003]

I'm pretty sure the safe temp is 140* for an intact piece of meat. If you injected it then it may be different. At the very least I've bumped your thread so more eyes will see it. Hopefully one of our safety experts(which I'm not one of).

Chris

 

[retfr8flyr]

Do you have a vac sealer? Even if you don't, I would recommend going ahead and slicing the brisket and placing the slices in a food saver style gallon bags, if you have a vac seal then use it's bags, for even better. Refrigerate the bags and about an hour before serving time just place the bags in very hot, not boiling, water for about an hour, then just pull out the bags and serve. The brisket should come out just fine. I wouldn't really try and hold it, without refrigeration, for that long.

 

[SmokinAl]

I think it will still be above 140 even after 12 hours if you triple wrapped it in foil & also in towels. I hope you put some liquid in the foil with the brisket too. If it does drop below 140 you can always hold it in the oven set at 170, that is the lowest setting most ovens will go to.
Al

 

[Edward V Pena]

Thanks guys. I kept it triple foil wrapped and triple wrapped with towels for 12 hrs and the temp stayed above 140 when i took out to slice. Brisket was so tender and juicy.

I appreciate the help.