Save my Brisket

[kettle man]

So my brisket peaked at 194. I did the Texas crutch. Before taking it off I opened to take temp again. Dropped to 189, 181 and now it is 178.  Kettle temp is probably 225.  Oven? Let it ride a while longer? Get my coals and temp up?? 

 

[oldschoolbbq]

Kettleman, by now you've gotten your Smoke flavor and 'Wrapped' (a shame ), so I'd say ... Toss her in a 225° oven with the probe - in and let it go.... You'll lose Bark, however it will be tender.

                                                                -HOWEVER-

I would think it is at a good 'sliceable; temp. now...place in some towels and in a cooler the rest. The 'Point' can be  R&R / S &S (Removed & Rubbed / Sauced & Smoked) again ,

.

You'll love tip Ends...

 

[kettle man]

Thanks! I wrapped it again in foil (tight). Have it resting in coller with a towel. Will check in awhile and if I need to pop in oven will do it.  I think I have first brisket jitters.

 

[oldschoolbbq]

Yeah, intimidation... You must learn "Patience" Grasshopper......

 

[kettle man]

Haha. Very true.  I think if I had a smoker or egg I'd feel a little more comfortable with brisket.

 

[oldschoolbbq]

Lots of god smokes put out on a Kettle... some of the Kettle Society will be here soon and offer help.

As I said..."Patience".

 

[kettle man]

last question. it has rested for about 1.5 hours. Plan to eat in an hour. Temp is 150.  Slice and put on low heat in oven? Just put in oven?

 

[kettle man]

I have done some great butts and chickens in the kettle. Just still learning my temp control.