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brisket question from newb

sunman76

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how long can a brisket set foiled and wrapped up in a cooler ?
 
Last edited:

jirodriguez

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how long can a brisket set foiled and wrapped up in a cooler ?
If you put a dry towel under it, and fill the rest of the dead space with more towels, it will hold for 6 or so hours. But it will continue to cook a bit, so if you plan to hold it for longer than 4 hrs. I suggest you pull it out of the smoker about 5° early.
 
 

sunman76

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here is my plan prep and dryrub meat Friday after work about 4:00 or 5:00 set in fridge till sat.

Start pit about 2:00 Get brisket on at 3:00 sat smoke till 170 wrap with foil and some juice

back on till 190, Thinking about 1.5hr per pound smoke till about 7:00am Sunday wrap up in some

towels and put in the cooler,  Shower to remove smoke smell ..lol  Go to church get out at 12:00

start fire back up in smoker about 2:00 and put on some baked beans in the smoker for about a

hour. Come out around 3:00 to eat around 3:30 4:00 does this sound like anything close to good

times? based on about a 10lb PC of meat.

that is the reason I was asking how long can it hang in cooler wrapped up.
 

sunman76

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thanks for the heads up will do!

 
If you put a dry towel under it, and fill the rest of the dead space with more towels, it will hold for 6 or so hours. But it will continue to cook a bit, so if you plan to hold it for longer than 4 hrs. I suggest you pull it out of the smoker about 5° early.
 
 

jirodriguez

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Another option is if you have a crockpot, cook the brisket all the way on Saturday, then Sunday morning toss it into the crockpot on low to re-heat while you are at church. The timeline you described has the meat sitting in the cooler for 8 hrs. or so, and that might be pushing it a bit. You could also push back dinner a bit to around 6:00 then when you toss the beans on the smoker also put the foiled brisket on to re-heat that way for 3 or 4 hrs.
 

fife

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Good luck with your smoke and lets see the pix too
 

SmokinAl

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I've had them in a cooler for 8 hours & they were still 160 degrees when I pulled them out. The thing about brisket is they tend to stall & sometimes they may stall for hours. What I'm trying to say is it's almost impossible to calculate finish time even within a 2 or 3 hour window. I hope your not late for Church!
 

lugnutz

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I have to agree with Al, my 10lb went 22 hours! I will say I cooked it pretty low @ 205-210 and I fought the smoker all day due to cold and wind. But you never know what will happen.
 

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