Brisket is done WAY too early...

[rcp44]

So my brisket flat (6 pounder) is going to be finished way too early. I kind of expected it to get done a little early, but we’re talking like 8 hours early. Any tips for how to keep it from drying out, etc...?

 

[chef jimmyj]

Wrap it in foil and hold it in a 150 oven or in a cooler with a couple 150°F Bricks. Unfortunately there just are no guarantees a Flat will be or stay juicy...JJ

 

[forktender]

I'd seal it in a Ziploc or vacuum sealed bag and dunk it an ice bath for 20 minutes. Then when you are ready to eat it steam or wrap it tightly in foil with a little broth and pop it in a 325-350* oven it until it reaches your desired temp.

 

[sawhorseray]

Do you have a sous vide? RAY