I put a 30 day wet aged prime packer brisket on the Weber @ 225* last night at 10:30 PM. The point was at 182* and the flat was at 175* this morning around 11 AM when we had to take my MIL to the emergency room, (turned out to be mild Pneumonia, but at age 89 they decided to admit her). So I already had the foil out to wrap and did so. Since I had no idea how long we would be there, I set the oven to 170* and off we went. I Just got home, (at the 16 hr mark), and the brisket is at 170* and almost probe tender - the probe slides in easily, but not like in soft butter.
What should I do now:
Bring the temp back up to 225* or something else?
Leave it at 170*?
Something else entirely?
The brisket turned out tasting great, and was tender. However is was not very moist. I wouldn't say it was dry, but just not as moist as I hoped it would be. But after a total of 18 hours, I'm not surprised either...
I held a pork shoulder and a brisket for a loooooooooooooooooong time one day. I didn't care for the results at all. Everyone else liked it. They must have been starving.
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
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