Need Help Estimating Brisket Cook Time

[fzxdoc]

I do exactly as Red Man said. Since slicing a brisket early can cause it to dry out, I slice only as I'm serving it.

Kathryn

[MtView]

Do not slice and refrigerate! I’d throw it in my oven on the lowest setting, 170 degrees. The lower the better as long as it’s above 140. A couple hours before dinner, I’d turn off the oven and cover the brisket in towels, leaving it in the oven.

Thanks for the save. I think my faux cambro needs some serious work - my brisket lost 30 degrees in 2 hours - and I'll be heading to the oven.

The faux cambro is a 50qt Coleman extreme. I put a pan in, a towel on the bottom of the pan and a towel around the wrapped brisket. Is the cooler too big?

[Red Man]

Not necessarily too big...you just need to fill all the air space with towels.

[MtView]

I do exactly as Red Man said. Since slicing a brisket early can cause it to dry out, I slice only as I'm serving it.

Kathryn

Thanks! At least I'll be in good shape for the next brisket that finishes earlier than anticipated .

[gcdmd]

If you're anticipating a long hold in the Cambro you might consider putting the meat in an oven bag before wrapping with paper or foil. It will help hold the juices in. The only drawback or tradeoff is that it will soften the bark some.

[MtView]

If you're anticipating a long hold in the Cambro you might consider putting the meat in an oven bag before wrapping with paper or foil. It will help hold the juices in. The only drawback or tradeoff is that it will soften the bark some.

Great idea.