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Help! The brisket is done about 5 hours early

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  • MeatHudd
    Club Member
    • Dec 2018
    • 3
    • San Antonio

    Help! The brisket is done about 5 hours early

    My compadre got the Fire too hot out of the gate and that combined with a bad temp probe has us at 196 about 5 hours eearly.
    Any suggestion?
  • Spinaker
    Moderator
    • Nov 2014
    • 10959
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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    #2
    Wrap the meat in foil, then a towel and throw it in a warm cooler. Fill any open space in the cooler with more towels. It will stay warm for hours!

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    Comment


    • Ahumadora
      Ahumadora commented
      Editing a comment
      Spinaker has you covered. You now have 5 hours to drink beer.

    • Spinaker
      Spinaker commented
      Editing a comment
      hahahaha, True! Ahumadora
  • MeatHudd
    Club Member
    • Dec 2018
    • 3
    • San Antonio

    #3
    Many thanks, Sir! This website has literally changed my life.
    Glad to support it!

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      That is great to hear. Thank you very much.
  • MBMorgan
    Club Member
    • Sep 2015
    • 6505
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
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      to fiddle with a more capable cooker)
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    #4
    ... and welcome from Colorado!

    Comment

    • xaugievike
      Club Member
      • Jan 2017
      • 729
      • Chicagoland
      • Weber Genesis 300 series
        Weber Summit Charcoal With custom grill center
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      #5
      The cooler-rest mentioned by Spinaker will be one of the best things that happened to your brisket. Enjoy it - and welcome to the Pit.

      Comment

      • Steve B
        Club Member
        • Jun 2016
        • 3162
        • Rockland county New York
        • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
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        #6
        Welcome aboard. Yes Spinaker is dead on. In fact it will probably make your brisket even better with that kind of a nap. Relax you got this. And have another beer.

        Comment

        • MeatHudd
          Club Member
          • Dec 2018
          • 3
          • San Antonio

          #7
          Thanks all! You guys are great!

          Comment

          • Keiferr
            Club Member
            • Jun 2018
            • 964
            • Southeast Michigan

            #8
            Welcome from southeast Michigan! You're already experiencing the wealth of information available here!

            Comment

            • jecucolo
              Club Member
              • Nov 2015
              • 1273
              • Schertz Texas
              • Pit Barrel Cooker






              #9
              Actually it is done early. The rest period is the most important part of smoking a brisket.

              Comment

              • wcpreston
                Club Member
                • Nov 2016
                • 198

                #10
                Originally posted by jecucolo View Post
                Actually it is done early. The rest period is the most important part of smoking a brisket.
                jecucolo speaks the truth.

                Comment

                • Thom Emery
                  Former Member
                  • Sep 2014
                  • 446
                  • Indio Ca

                  #11
                  Friday at the 4 am wrap time I found the briskets at 195
                  It was a lunch cater oh my
                  adding the full pans of bbq bean to the cambro 3 hours later
                  helped maintain temp
                  Long story short we hit the mark hot food happy customers

                  Comment

                  • RonB
                    Club Member
                    • Apr 2016
                    • 13506
                    • Near Richmond VA
                    • Weber Performer Deluxe
                      SNS
                      Pizza insert
                      Rotisserie
                      Smokenator 1000
                      Cookshack Smokette Elite
                      2 Thermapens
                      Chefalarm
                      Dot
                      lots of probes.
                      CyberQ

                    #12
                    Welcome to The Pit. You should be OK with the cooler, but you might want to stick a probe in the meat so that you can monitor it. It it looks like it will drop below 140*, put it in your oven set to minimum temp - normally around 170*. You just want to keep the meat above 140* for safety.

                    Comment

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