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Done too early, advice?

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  • HJS
    HJS
    Club Member
    • Jun 2016
    • 125
    • Elmhurst
    • 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

    Done too early, advice?

    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.
  • Mr. Bones
    Charter Member
    • Sep 2016
    • 10217
    • Kansas Territory
    • Grills / Smokers
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    #2
    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¢

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10963
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
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      #3
      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.

      Comment

      • Smoking77
        Club Member
        • Mar 2017
        • 323
        • Los Angeles

        #4
        Let us know how it goes! Wanted to do an overnight cook soon, and was curious how holding at 170 in the oven for a few hours would work out.

        Comment

        • HJS
          HJS
          Club Member
          • Jun 2016
          • 125
          • Elmhurst
          • 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

          #5
          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?

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            That sucker is gonna be SUPER TENDER.
        • kmhfive
          Club Member
          • Mar 2017
          • 2986
          • Northern Illinois
          • Weber Kettle -- 22.5" (In-Service Date June 2015)
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          #6
          I think just holding in the oven tightly wrapped until you're ready to slice will be best. Good luck!

          Comment


          • kmhfive
            kmhfive commented
            Editing a comment
            Don't forget… pictures or it didn't happen!😉
        • HJS
          HJS
          Club Member
          • Jun 2016
          • 125
          • Elmhurst
          • 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

          #7
          Forgot the pictures! Shooting myself.

          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


          • Spinaker
            Spinaker commented
            Editing a comment
            Being done early is always better than making people wait. Nice work on the cook!

          • HorseDoctor
            HorseDoctor commented
            Editing a comment
            If it held together to slice but "pulled" easily, it was spot on! Congrats!

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