First Brisket...need help!!

Discussion in 'Beef' started by cookman, Jul 5, 2007.

  1. I am in the process of my first smoke and I'm already hooked. I just hope it tastes as good as it smells when its all said and done.

    My brisket has been in for almost nine hours now and I've hit the plateau at 159 F. I'm estimating I should be good to take it out around midnight tonight. However, I'm not serving until tomorrow around noon. It seems almost everyone recommends wrapping in foil with towels in the cooler, which I was planning on doing. How long can I leave it in the cooler? I would think that 12 hours would be way too long for the meat to maintain its temp. Would I be better off putting in the fridge and reheating in the morning? Any recommendations?

    I appreciate everyone's willingness in sharing your expertise with all us newbies.
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    if you wet the towels & the cooler has a good seal(a good coleman cooler) 12 hrs should be no problem.hint- save the au jus and freeze what you don't use. it is great on burgers too.
  3. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Agree with gypsy all the way! A brisket wrapped up in towels (in foil) will keep its' heat a long time. Granted, it will slowly drop in temp, but! when taken out, get a cattle prod! Believe'll need it!

    Big problem pics! Hope everything turns out great!

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