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Question on Brisket

Discussion in 'Meat Selection and Processing' started by oconeeal, Nov 2, 2013.

  1. oconeeal

    oconeeal Smoke Blower

    I am planning a brisket for today Georgia and Florida game.  (Go Dawgs).  It 12 lb and I start last night at 9 pm planning on 16 hours cook.  It at 180 IT now.  I cook it between 225 and 250.  It look like it going to be done before we were planning to eat around 5.  I am checking hourly with the toothpick. but it if is done before hand what is the best way to keep warm.  I am planning on double wrap it in heavy duty foil and let rest.  How long will it stay warm or what the best way to reheat it for the game?
     
  2. If at 180 now, may still be pushing time for dinner.  I have had them sit at 180 for couple of hours or more.  Then again around 195 for an hour or so at the second plateau.

    To keep mine warm, I wrap tightly in foil and place in an ice chest packed with towels all around.  Keeps it plenty toasty.  I have never done this for more than an hour or two, though.  Wouldn't want it to dry out.