Christmas Eve Brisket

[terhaart2009]

I have been tasked with smoking a 13 lb brisket on my WSM for my family's Christmas eve dinner. I am anticipating a 12-13 hour cook, however we are visiting my aunt for about 2 hours at around the time the brisket should be about ready to take off the smoker. I am thinking about putting the brisket on earlier so that it is finished before we leave and wrapping it in a towel and putting it in my Yeti. My question is if it would okay to leave the brisket in the cooler for 4+ hours and pull it out when we get home to serve?

 

[phathead69]

Not the expert here but read many times 4 or 5 hours in towels in cooler is fine after pulling at 190 plus IT

 

[gmc2003]

No problems with your plan of attack. Just let the brisket cool off some(maybe around 180*) to prevent carryover cooking.

Chris

 

[tallbm]

I have been tasked with smoking a 13 lb brisket on my WSM for my family's Christmas eve dinner. I am anticipating a 12-13 hour cook, however we are visiting my aunt for about 2 hours at around the time the brisket should be about ready to take off the smoker. I am thinking about putting the brisket on earlier so that it is finished before we leave and wrapping it in a towel and putting it in my Yeti. My question is if it would okay to leave the brisket in the cooler for 4+ hours and pull it out when we get home to serve?

Hi there and welcome!
I always try to have my brisket done about 4 hours or so before time to eat.
I pull the brisket, double wrap in foil, and then wrap in 3 bath towels.
I then just set it on the counter and 4 hours later it is still piping hot when ready to eat!

So if you do as I do I don't see you having an issue and it would allow you to plan and finish a couple of hours early before you must leave on the trip. With the extra time you can shower the smoke off, change clothes, and prep for the drive :)

I hope this info helps! :)

 

[texomakid]

I've actually brought briskets up to 203 IT, pulled & wrap in foil, then wrap or cover them in towels in a cooler for 6 hours. The results are amazing. It's still warm and ready to serve. Tender and juicy. You won't have any issues as long as its wrapped and resting.

 

[Rings Я Us]

I let mine cool or rest until it's 180 or 185 before the final 4 hour hold. I don't like putting a 200° brisket into towel and cooler.
Doesn't need to be that hot to hold.
Just my .02¢
Good luck.

 

[texomakid]

What a day! Pull the meat out @ 6 am & cranked up the Yoder to 220. In the smoker @ 7 am with Hickory pellets & about 2 hours of Pecan pellets in the AMPS tube. I did cut a smaller chunk to try and cook it to a higher temp but it all basically turn out the same. Small chunk to almost 140 and the larger chunk was 137 to 125 when I pulled it. The majority of the group wanted seared so I swapped the Yoder over to sear plates, cranked it up to 480 and it was ON! I know folks within a mile were smelling this deal. Those steaks seared to perfections and that Yoder with sear plates can make the most awesome sear marks and it's probably the best steaks I've ever had. The crowed was impressed! I was splashing a small dose of Jeff's Texas rub on them as I put them on to sear. The flavor was spot on. We had a great day. 15 total and we sent everyone home with plenty of left overs (the best part!) Merry Christmas everyone. Ours was a blast & hope everyone else here has a great holiday.

 

[texomakid]

Ok, I was drinking last night and............
I posted in the wrong topic :)

 

[phathead69]

Ok, I was drinking last night and............
I posted in the wrong topic :)

Makes for good reading tho. And food looks dang good