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Help! The brisket is done about 5 hours early

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  • RonB
    replied
    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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  • Thom Emery
    replied
    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

    Leave a comment:


  • wcpreston
    replied
    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.

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  • jecucolo
    replied
    Actually it is done early. The rest period is the most important part of smoking a brisket.

    Leave a comment:


  • Keiferr
    replied
    Welcome from southeast Michigan! You're already experiencing the wealth of information available here!

    Leave a comment:


  • MeatHudd
    replied
    Thanks all! You guys are great!

    Leave a comment:


  • Spinaker
    commented on 's reply
    That is great to hear. Thank you very much.

  • Spinaker
    commented on 's reply
    hahahaha, True! Ahumadora

  • Steve B
    replied
    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.

    Leave a comment:


  • Ahumadora
    commented on 's reply
    Spinaker has you covered. You now have 5 hours to drink beer.

  • xaugievike
    replied
    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.

    Leave a comment:


  • MBMorgan
    replied
    ... and welcome from Colorado!

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  • MeatHudd
    replied
    Many thanks, Sir! This website has literally changed my life.
    Glad to support it!

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  • Spinaker
    replied
    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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  • MeatHudd
    started a topic Help! The brisket is done about 5 hours early

    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?

Announcement

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
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