Real Name: Hunter
Hometown: Lexington, KY
Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
Weber Smokey Mountain 22.5"
Weber Performed Premium with Slow N Sear
Pit Barrel Cooker
So I put a 12 pound brisket on at 11pm last night. I kept temp at 250-275 to make sure it was ready and rested for dinner time. It's 9:30am and my brisket is reading 201 but not quite probe tender yet and getting close.
Can I hold it in the oven at 170 until it's time to rest it, say 1pm, then let it rest 4h before dinner time? What should I do?
​
All my briskets​ have been just on time or a little late. This is unusual for me.
Yup, I'd jus' wrap it tightly to preserve moisture, mebbe add a lil' bit o' liquid (apple juice, vinegar, beer, juices, broth,or what not), if ya' want it, and oven away at 170°, once it's probe tender.
Me, I'd leave it there until I served it...
Others will likely have other ways, this is jus' my 2¢
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Oh yeah! I find that the four hour rest is ideal. Something special happens in that foil after one hour. You will be just fine. In fact, you are in a very good place.
Real Name: Hunter
Hometown: Lexington, KY
Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
Weber Smokey Mountain 22.5"
Weber Performed Premium with Slow N Sear
Pit Barrel Cooker
Finished probe tender at 10:30am about 3 hours too early. Decided to leave it in the oven until served. We will see what happens. My guess is that 170 for 7 hours equates to a 4 hour rest? What do you guys think?
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Real Name: Hunter
Hometown: Lexington, KY
Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
Weber Smokey Mountain 22.5"
Weber Performed Premium with Slow N Sear
Pit Barrel Cooker
Very very very very tender. Bark was tasty but not crispy, as could be expected kind of mushy. It was so tender and tasty I got zero complaints from the guests. They all loved it. Hey we are cooking for family, not competition. It Passed the pull test which I'm super surprised. Good to know I have options in the unfortunate event of finishing​ way too early. There's a joke in there somewhere but I won't go there.
Comment