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Help! The brisket is done about 5 hours early

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    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?

    #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

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

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    • Spinaker
      Spinaker commented
      Editing a comment
      That is great to hear. Thank you very much.

    #4
    ... and welcome from Colorado!

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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


        #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


          #7
          Thanks all! You guys are great!

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

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

              Comment


                #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


                  #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


                    #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.

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