Brisket cooking fast - can I slow it?

[Mike Graef]

I started a full cut last night - went on at 1 am, have two probes in now - 8:30 am, flat is showing 172, point at 182.

I am not planning to serve until 4 pm. If I keep the fire low - say 200 - is this a good approach to slow this down?

All my temp checks at the lid at 3 am - 225, 6:30 -250 so I do not think I had any spikes. The probe still has some resistance in the flat, but the point it really went in easily - perhaps I hit a really fatty area?

Any experience on slowing the cook if possible would be helpful - not sure I can hold for 4 hours even if I can get til noon.

Thanks,

 

[Brandon A]

It'll probably plateau for you any time now, may sit in the 180's for hours. I wouldent worry about slowing it down. IMO you should be ok.

Also, I've held meat for 4 hours before, just double wrap in aluminum foil and stick it in a small cooler with a towel, or sometimes I just use the microwave, just make sure not to turn it on

Brandon

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The probe still has some resistance in the flat, </div></BLOCKQUOTE>
Gauge 'done' by this, not the point (it's fattiness and graininess makes it moot). When the flat is tender it's done. If it is near tender then slowing the cook won't have much effect. I'm with Brandon. I wouldn't worry about slowing it down.