Brisket ready TOO early .... Help

[alwayshopeful]

This is my first brisket, a 13 pounder from Costco Canada. It was pretty well trimmed straight from the package. Sprinkled the meat liberally with SPG on the trimmed side (nothing on the fat cap). Used a 18" WSM with Kingsford briquettes. There was sand, covered in foil, in it's water pan. Monitored the cook with a ChefAlarm temperature probe in the meat.

The brisket went on the top grill fat side down when the WSM was at 300F. It later climbed and stayed at 315F. Foiled at 170F at the 4 hours mark. The temperature then slowly dropped to 250F as the briquettes burned to practically to ash. Cooked another 1 hour and 40 minutes to reach 204F on the ChefAlarm. I then probed the brisket elsewhere with a Thermopen. It’s readings were 204-210°F. I lifted the brisket in the foil and into the large cooler. Covered the brisket in towels to rest.

It is not 12:30PM. Supper is at 5:30PM. I used other online cooks with parameters similar to mine as models to determine the starting time. How long can I safely rest the meat in the cooler and not wreck it? At that time do I carve it and store in the fridge?

Thanks!

 

[noboundaries]

What was the total time in the smoker, and what did it feel like when probed?

5 hours in the cooler is not too long, BUT it can continue to cook which will make it hard to slice without crumbing. Leave it wrapped, but open the cooler for 30 minutes or so to allow some of the heat to escape is one option.

 

[alwayshopeful]

The total cook time was 5 hours and 40 minutes. It was easy to put the probe into the meat, very little resistance.

 

[texomakid]

I've had a brisket in this same configurations (wrapped in foil - towel - buried in a cooler) for 6 hours and it turned out just fine. Based on my experience you've done the right thing and it will be good when you pull it out and slice it.

 

[noboundaries]

Wow, 5 hrs 40 mins is fast, even at 350F chamber temp, especially for a 13 ib brisket. You might want to separate the flat and the point and sample a piece of the flat. If it is chewy and tough, you can still finish in the oven.

 

[texomakid]

^^^ This ^^^

good point (pardon the pun)

 

[chilerelleno]

Average cook temp 315°, that is a little fast... Yeah.
Perhaps you were cooking higher than 315°?
Not unheard of, but pretty unusual.

Were you probing the thickest part of the Flat or Point?
But a calibrated Thermopen shouldn't lie.

Tender is tender.

I'd monitor the wrapped brisket's at 4 hours, as long as it is above 140° you'll be good to go for the last hour.
Fill the excess space in the cooler with something to act as insulation.

 

[alwayshopeful]

Resting temperature after 2 hours covered in towels in the cooler was 196°F.

 

[alwayshopeful]

Letting it continue....

 

[tx smoker]

Everybody has you pretty well covered with your question but I'm going to make a suggestion. Next time cook it fat cap up. As the fat renders it will soak into the meat keeping it moist and adding a great flavor. This is how I've always done my briskets and every one has been great. Some better than others of course, but none that I'd be ashamed to serve our best friends.

Robert

 

[alwayshopeful]

I did the same thing yesterday. After a couple of hours in the cooler, I chopped off enough for dinner and put it in a toaster oven on warm for an hour or two. The balance went in the fridge for beef Strouganff tonight and the rest goes to the freezer.

Richard, did you slice "the balance" up before putting in the fridge and freezer while still warm? I hear it is hard to slice when cool.

 

[tallbm]

This is my first brisket, a 13 pounder from Costco Canada. It was pretty well trimmed straight from the package. Sprinkled the meat liberally with SPG on the trimmed side (nothing on the fat cap). Used a 18" WSM with Kingsford briquettes. There was sand, covered in foil, in it's water pan. Monitored the cook with a ChefAlarm temperature probe in the meat.

The brisket went on the top grill fat side down when the WSM was at 300F. It later climbed and stayed at 315F. Foiled at 170F at the 4 hours mark. The temperature then slowly dropped to 250F as the briquettes burned to practically to ash. Cooked another 1 hour and 40 minutes to reach 204F on the ChefAlarm. I then probed the brisket elsewhere with a Thermopen. It’s readings were 204-210°F. I lifted the brisket in the foil and into the large cooler. Covered the brisket in towels to rest.

It is not 12:30PM. Supper is at 5:30PM. I used other online cooks with parameters similar to mine as models to determine the starting time. How long can I safely rest the meat in the cooler and not wreck it? At that time do I carve it and store in the fridge?

Thanks!

Hi there and welcome!

I think the guys have you covered fairly well. I always plan my brisket and pork butt smokes to finish 4 hours early. I double wrap in foil and then wrap tightly in 3 bath towels and set on the counter until about 10 minutes before eating time. I have hold 4-5 hours all the time and it is piping hot when time to eat so you should have no issues with yours.

Here is proof on 17.5 pounds of pork butts so you know I'm not blowing smoke :)

DSC_9336[1]

• tallbm
• Jul 3, 2019

DSC_9342[1]

• tallbm
• Jul 3, 2019

DSC_9344[1]

• tallbm
• Jul 3, 2019

 

[pmorton62]

I have left a brisket in a cooler overnight and it was still warm in the morning.

 

[alwayshopeful]

I will easily make it to supper time. After 4 hours wrapped in towels in the cooler it is still at 185F. Thanks to everyone who responded. You have been a lifeline with your input!

 

[tallbm]

I will easily make it to supper time. After 4 hours wrapped in towels in the cooler it is still at 185F. Thanks to everyone who responded. You have been a lifeline with your input!

Yeah u are in good shape. You can never make it cook fast enough if you are running late but you can always hold it for HOURS if you plan and finish early :)