What to do if my brisket is ready too early?

[Bocaj-1]

I'm sure this gets asked a lot. I pulled my brisket off at 203 F, and it's been in the faux chamber for 3 hours. So it's done. The problem is my guests won't be here for about 5 hours. Can someone tell me what to do with it until then?

[HouseHomey]

I haven't had that experience but we usually reheat stuff in a steamer or combi oven however I don't think that applies here. I would think low oven til warm making sure it don't dry out. Jerod Broussard holds his in an oven. I tnink it my apply here but others are better the I at this? Jerod??

[Jerod Broussard]

Best to leave in Cambro, or let come down to 150ish at room temp, then place in a 150 oven until serving.

Watch internal in Cambro, when it gets to 140 pop into oven for some time if oven only goes down to 170. Keep rotating to maintain 140-160 internal.

[LA Pork Butt]

I'll second that.

[Mosca]

Yes, I did this with mine today. It was ready mid morning, I cambro'd it then put it in a warm oven. It was still spectacular at 6PM.

[DWCowles]

Welcome Bocaj-1

[Nate]

Welcome from Indiana.

[Breadhead]

I'm sure this gets asked a lot. I pulled my brisket off at 203 F, and it's been in the faux chamber for 3 hours. So it's done. The problem is my guests won't be here for about 5 hours. Can someone tell me what to do with it until then?

How did your brisket get done so early? Did you start too early or did your cooking temperature get out of control?

Welcome to the Pit by the way...👍

[HouseHomey]

Oh yes.... Huntington Beach welcomes you!

[kmhfive]

Welcome to the Pit! Great advice above.

[Bocaj-1]

Thank you.

I was aiming for 225 but I think it ran 250 ish all night. I think I overestimated how long it would take also. It was a 10 pounder so I was thinking 15 hours but it only took a little more than 9. I trimmed alot of fat off so maybe it was more like 8 to 9 pounds. It seems like the big green egg doesn't take as long as my offset. More like an hour per pound in the egg compared to 1.5 hrs per pound in my offset.

[HorseDoctor]

I know my BGE seems to cook more efficiently (quickly) than my offset even though temps are held similar. You should be fine though. I've held brisket in the faux cambro for 6 hours a couple time. Don't see that 8 hours should be a problem. Enjoy!

[Mosca]

Mine was down to 140* after 6 hours in an RTIC. I wouldn't chance two more if I didn't have to.

[HorseDoctor]

It was cooked to a temp/time that killed bacteria, then wrapped to prevent contamination and held that way. I personally wouldn't lose any sleep over dropping a little below 140 in spite of govt. recommendations. Or, use a warm oven to stay above if concerned.

[BarBQ22]

IT'S BRISKET! call your company up and they'll BE right there.. Nothing wrong with Eaton earlier...

[fuzzydaddy]

Welcome Bocaj-1!

[Polarbear777]

In addition to keeping it around 140, definitely take the trimmed fat you had, render it, then heat to 350-375 and slowly pour it over the brisket just before serving (have it on a rack so it can drain). This "fat flash" not only tastes good but flash fries up the soft bark that was mellowing out for hours. (Do this mess outside and watch out for splatters).

[Spinaker]

Great call!

[Oakgrovebacon]

Have a couple sandwichs while you wait for guests.
and slice the rest and chill, brisket slices
will warm up great in the microwave