Brisket Done Too Quick. Help!


 
D

Daniel Kelber

New member
I threw an 11.5 pound brisket on the bullet last night at 10pm(CST). It is now 9:45 AM (approx. 12 hours), and the meat's at 196*. I should have another 4 hours or so, shouldn't I?? The first 2-3 hours of the smoke the smoker was running too hot - 300*-320* with me closing vents to bring the temp down then opening a bit to bring the temp back up as it fell below 225*. Finally, I just closed all the bottom vents and the smoker stayed stable until now where it's slipped down to 216*. Any suggestions? I don't have guests coming until this evening.

Daniel
 
Daniel a brisket is done when its done, sometimes it takes 4hrs, 5hrs, 6hrs etc...its done when its done. Nothing wrong with HH brisket enjoy.
 
When it's done let it rest on the counter for 20 minutes foil it and wrap in towels and put it in a preheated cooler. If you have any hot/cold packs heat them up and put them in the cooler with it. It will stay warm for 4-6 hrs depending on how good your cooler is. Save the juices from the foil and you can reheat them and pour over the sliced brisket.
 
Thanks guys. That's what I ended up doing. Filled my cooler with hot water and let it sit for a few minutes. Emptied it and put down towels and a heating pad. Wrapped the brisket in four layers of heavy foil, covered with another couple towels. It's sitting steady at 169*. Hopefully it says that way until guests arrive.

In case you were wondering, we've been doing Thanksgiving at our house for the last 18 years. First one I cooked the turkey in the oven. What a mess, not to mention we forgot we needed the oven for cooking! Next several years. I got the Weber bullet about 10 years ago and started smoking the bird, everyone loved it. About 4 or 5 years ago my wife, sick of me not eating much turkey or wanting any leftovers (because I don't love turkey), suggested that I should make something I like, tradition be damned. So, since then it's been Thanksgiving brisket for the family! Have a great Thanksgiving!!
 
That's cool, there is always something extra cooked by me to add to the traditional and superb meal the CEO does. Most times it is venison roasts, but this year by request it is my version of pepper stout beef which is a family fave
 
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