Wanting brisket for supper tonight and past experiences with the 8-9 lb ones I've done like this one is they have taken 11-12 hours on the WSM. Well, this one is done in 8-9 hours. Can I hold it in the oven at 170 for 3-4 hours and the use a faux cambro after that for a couple of hours? Or am I risking it drying out. (I did wrap it in foil to hold the juices.)
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Brisket done waaaaaaay too early
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I'm with everyone else, skip the oven, faux cambro, and monitor the temp. If it is getting down close to 140, then stick it in the oven.
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I usually hold in my oven. I heat the oven to 170 F but turn it off as soon as I place the foil-wrapped brisket in there. If the temperature of the brisket drops to 155, I turn the oven back on to 170. At that low oven temperature, the brisket will lose another 5 to 10 degrees before starting to slowly climb again. This is all a long process over many hours. This isn't better than holding in cambro, it's just what I prefer. No messing with wrapping in towels and such, but the oven isn't always available either.
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