First brisket not going to be done by dinner....what now? Need advice!

[chiefp]

It's after 6 pm here on the West coast and I hope some of you Q experts are still looking in.  Got my first brisket still in the smoker (MES) right now.  I had some delays getting started this morning, but pressed ahead.   It's foiled and at about 194 or so and I plan to take it off at 200 or so.   But the herd is hungry and want food.  I'm not going to try and serve this now as I know it's important to let it rest an hour or 2.  

So how do I keep it until tomorrow?  Here's my thought.  Put it in the cooler for a few houre and then move it to the fridge before we go to bed.  Leaving it wrapped.  Put it in the over tomorrow for a couple hours or so at 250 and take it out when it hits 175 or so.  Then EAT IT.  lol.  Will this work or is there a better plan?

 

[s2k9k]

That will work. But if you really want it tonight it should be done right now. Stick a toothpick in it in multiple places and if it slides in like hot butter it is done. If it's 194* then it should be perfect for slicing. You could pull it and wrap it and let it rest while you get everything else ready and still have a nice dinner tonight.

 

[chiefp]

just gave it a test and the flat is still not tender.  Its at 198 now and I'm wondering if it's gonna get tender.  I'll leave it to 205, but you shouldn't leave it longer than that right?  Or should I wait till it passes the butter test, regardless of the temp?  

 

[forluvofsmoke]

Yep, eat it for dinner this evening...a shorter rest won't kill it, just helps to make it even more tender and redistribute the natural juices. But at 194* I/T, it should be plenty tender for slicing with a 30-45 minute rest.

You do run a bit of risk if chilling it whole, as it will cool down slowly, as it makes another trip through the danger-zone temps of 40-140*, so if I were to chill for reheat, I'd rest it for a couple hours, slice and lay covered at no more than 1-1/2" thick for faster chilling. If chilling, you want to chill as rapidly as possible once it's been sliced, pulled or shredded for final processing.

Eric

 

[forluvofsmoke]

just gave it a test and the flat is still not tender.  Its at 198 now and I'm wondering if it's gonna get tender.  I'll leave it to 205, but you shouldn't leave it longer than that right?  Or should I wait till it passes the butter test, regardless of the temp?  

Hmm...I've never had one not tender enough to slice @ 190...sometime will work fine @ 180-185*, but I have had quite a few run into the 190-195* range. If the smoke chamber was humid the whole smoke and this was a lean-trimmed brisket, plus foiling (and I know this may sound weird), but this can actually begin to dry out the meat when finished at higher internal temps. If you go too much higher, it may get leathery.

Eric

 

[s2k9k]

How big is it?

 

[chiefp]

10lbs.  It's at 198 now.  Probe went in much easier...and I jabbed a hole in the bottom of the foil.  What a mess.  lol.  Gonna try and get some foil under it.  taking it off too.

 

[chiefp]

Hmm...I've never had one not tender enough to slice @ 190...sometime will work fine @ 180-185*, but I have had quite a few run into the 190-195* range. If the smoke chamber was humid the whole smoke and this was a lean-trimmed brisket, plus foiling (and I know this may sound weird), but this can actually begin to dry out the meat when finished at higher internal temps. If you go too much higher, it may get leathery.

Eric

It's off and in the cooler.  I'm hoping it will get more tender during the rest?  I'm gonna leave it for a couple hours and then slice it for chilling as suggested.  Sure smells good.