Advice on finishing beef brisket


 
A

Allan Jones

TVWBB Member
I did an over night smoke and pulled it this morning at 176*.
Added 1/2 cup of beef broth and foiled into oven.
I plan to pull out to rest at 205*
Oven now set at 215*
I'm 9 hours away from serving!

Any advice on how to best use the remaining time & temp?
 
Allan Jones said:
I did an over night smoke and pulled it this morning at 176*.
Added 1/2 cup of beef broth and foiled into oven.
I plan to pull out to rest at 205*
Oven now set at 215*
I'm 9 hours away from serving!

Any advice on how to best use the remaining time & temp?
Click to expand...

Are you using the oven to finish the cook or are you trying to hold the brisket. Generally speaking If you can stretch out the cook to about 5 hours away you should be ok if you wanna go the faux cambro route, i.e. wrapping the brisket with towels and placing in a cooler.

We can go into why you shouldn't go by temp when pulling a brisket but at 205 you need to open the foil and let it vent for about 30 minutes so it doesn't continue cooking. Then wrap it in foil then towels and put in a cooler. For some extra time you can pre heat the cooler with hot water and pour out the hot water and put the brisket and towels in.

If you oven can reliably hold 145 to 150 you could keep the brisket in the oven but mine won't do it and ovens can have temperature swings.
 
Dustin is that how you hold your briskets? pull them off smoker let them sit for 30 then put in cooler? I normally go straight from cooked wrapped to cooler.... I rarely see much more then 2-3 degrees of carry over temp. I have never let my sit for 30 then put in cooler but that makes sense to me.
 
Yeah, I never let mine rest prior to throwing in the cooler. Can't say I've had a bad time doing it that way yet. However, tossing them in the oven to stay warm, that I've had issues with. Primarily because I've yet to encounter an oven that can stay low enough to keep it warm and not continue cooking.
 
If you've nailed the tenderness it makes since to vent it for a while to arrest the carryover. I've done it both ways. I honestly started doing it from reading this forum. Does it make a huge difference? I don't know. I do suddenly want to cook a brisket now!
 
Thanks for comment.
I foiled it and put in oven for 6 hours and removed at 208 and rested for 45 min.
It was done perfect! A 15 lb prime packer from Costco.
 
I'm with Dustin -- cook it fully tender, let it sit unwrapped for 30 or until it drops into the 170s, wrap tightly in foil and into the warm cooler. It will keep for as long as 4 hours.

I'm a big believer in long rests for brisket. I did one last week and let it rest for nearly 3 hours. When you open the foil, there is almost no free liquid -- it's all back in the meat. And when you slice, it doesn't come running out.

BTW Allan, you'd made the right choice by choosing a Prime.
 
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