Help!

[88nitro305]

So my plan was to smoke a corned beef brisket point and kinda have it throughout the week, so I put it on at 7:30 this morning. Well the wife said to just cook that and we will have it for dinner.. well it’s at 110 already and I don’t want to over cook it.. She won’t be home until 5! What should I do?! I think it’s gonna be done by like noon....

 

[lemans]

Simple.. once it hits 202-205 pull it off
Wrap in foil and put it in a cooler with some towels and let it rest till you are ready for Dinner..

 

[lemans]

The longer the rest the better

 

[88nitro305]

Simple.. once it hits 202-205 pull it off
Wrap in foil and put it in a cooler with some towels and let it rest till you are ready for Dinner..

Will that work? It will still hot long enough? Man I hope it’s that easy!

 

[lemans]

Done it all the time.. you never take meat off the smoker and cut it. It needs at least an hour to rest and reabsorb it juices.. and I bet it won’t be ready to come off the smoker until 2 or3. You haven’t hit the Stall.. at 160..

 

[88nitro305]

Thanks guys! Sorry for the panic.. still new to this hobby and I’m prone to overreacting to everything.. just want everything to come out good. I soaked the brisket in water for the past couple days changing the water daily.. just used black pepper on it.. hopefully it’s not too fatty and is flavorful

 

[lemans]

I’m sending you a pm

 

[SmokinAl]

Brisket points make the best pastrami, much better than a flat, in my opinion.
You can wrap it in foil & put it in a 170 degree oven too, it will stay warm until your ready to eat.
You can also just let it cool down & put it in the fridge.
I like my pastrami cold, or you can get some Swiss cheese & sauerkraut & make a Reuben.
Lot's of possibilities here!!
Al

 

[88nitro305]

Brisket points make the best pastrami, much better than a flat, in my opinion.
You can wrap it in foil & put it in a 170 degree oven too, it will stay warm until your ready to eat.
You can also just let it cool down & put it in the fridge.
I like my pastrami cold, or you can get some Swiss cheese & sauerkraut & make a Reuben.
Lot's of possibilities here!!
Al

Yea I’m thinking maybe some pastrami/bbq burnt ends at the end. Didn’t think to get stuff for rubans..

 

[88nitro305]

Pulled it at 190 and it wasn’t really jiggly but I wanted to make sure it was wrapped for an hour... hopefully it’s not tough

 

[lemans]

Nitro
It’s done when it’s done 205 is the temp you take it off..

 

[88nitro305]

It came out awesome! Super tender and juicy! Everyone loved it! Thanks for the help guys

 

[lemans]

Awesome

 

[gary s]

Good morning and welcome to the forum from a cloudy and warm day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

Gary