Brisket finished way too early! What to do?


 
C

ChadVKealey

TVWBB Pro
I started a 10# packer last night around 10:00 with my PartyQ set to 235. When I went to bed around 11:00, the ATC read 235 and my Maverick read 240 (it usually reads 5-10 degrees over the PartyQ). At 3:00 AM I got up to take care of some other business and checked the Mav. It was showing 285 with a meat temp of 170! This was only 5 hours in! I verified temps with an instant-read and checked for tenderness. Well, I must have had the food probe in a pocket of fat. When I repositioned it in the center of the flat, it read 165. I got the PartyQ out of the equation and dialed back the top vent nearly all the way. Eventually, it settled down around 250, so I went back to bed. Woke up 30 minutes ago and the put temp was back up around 280 with the meat temp at 185. I probed it all over with the instant read and the point is perfectly tender, while the flat (admittedly, it's got a very thin flat) still seems a bit tough. But, rather than risk it drying out, I pulled it, let it rest for 15, then wrapped in several layers of foil.

So, here's the problem: we're not serving dinner until 3-4 this afternoon! I know it'll hold for a few hours as-is (foiled up in a cooler with towels), but 7-8 hours? Probably not. I'm sure it'll still be warm after that time, but warm enough to serve? I guess I could check the temp around 2 and, if needed, pop it into the oven to reheat?
 
same here, my first "low and slow". I threw it on at about 10:30 PM, hoping to pull it at around noon, wrap till four while I did baby backs. was frustrated with my pitmaster iq110 because it was flashing green and red till about 1:30 am when I decided I was too old to work a 12 hour day and babysit a hunk of brisket all night.. Decided to hit the rack and face whatever I find in the morning. Woke up at 6:30 to find the smoker dome temp to be 245 and a probe temp 237, brisket at IT 170 and my IQ110 STILL flashing red and green!!!!. Wrapped it in foil and put it back on only to discover the IQ110 was flashing red and green all night BECAUSE I neglected to plug the probe into the ATC!!!! PUTZ!!!! (Note to self, don't drink single malt scotch and BBQ at the same time)
Anyway, ended up pulling the brisket at 8:00, will toss on the ribs at 10:30 and told my wife to tell my son to bring his family over EARLY for a late lunch/early dinner.
Happy Smoke Day all!
 
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If the flat is probing a bit tough, it's probably not done. The point will almost always probe without resistance, since it is very fatty. Don't worry, you probably can't overcook the point. Put it back on until the flat probes without resistance. Then wrap it tightly in foil and put it in a cooler with some towels as extra insulation. It will keep for up to 5 hours.
 
J Hasselberger said:
If the flat is probing a bit tough, it's probably not done. The point will almost always probe without resistance, since it is very fatty. Don't worry, you probably can't overcook the point. Put it back on until the flat probes without resistance. Then wrap it tightly in foil and put it in a cooler with some towels as extra insulation. It will keep for up to 5 hours.
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Thanks. Because we would be out for a few hours, I pulled it before going to church, wrapped in foil & towels. When we came home, I separated the flat & point. The flat is on a rack in a pan with some beef broth; will put that back on about two hours before dinner. I cubed the point for burnt ends, added some rub and put that in a covered foil pan; that's on the lower rack with a couple racks of spares on the top. NOW, the PartyQ & WSM are cooperating and holding a steady 225-235. I also put up a canopy to keep the (incredibly hot) sun from messing with the temps.
 
In a pinch or when a party doesn't allow the uncertainty of BBQ timing, I will put the done brisket wrapped in pink butcher paper into the oven at 200F. Good for hours and will not overcook.
 
Kevin Mac said:
In a pinch or when a party doesn't allow the uncertainty of BBQ timing, I will put the done brisket wrapped in pink butcher paper into the oven at 200F. Good for hours and will not overcook.
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I'll remember that trick for next time. In the end, the burnt ends came out fantastic. The end of the flat that was attached to the point was OK, but the rest was dry and chewy, so probably a bit under done. In hindsight, I should have put it in the same pan with the burnt ends rather than trying to braise it.

Nobody complained about it, but I know it wasn't what it could have been. I'm on a mission now to conquer brisket, but it's kind of a pricey cut to be experimenting with. It's a good thing my family likes brisket and isn't nearly as critical of my failures (well, of the BBQ variety) as I am.

I'm thinking that the next one, I'll separate the two parts before cooking. Leave a lot of fat on the point and cook that on the top grate with the flat underneath. I'm also going to inquire with my nearest butcher about getting brisket points. They sell full packers for about $4/lb, but also have flats at about $6/lb. What I don't know is if they order them as flats or if they do the separation in-house. If it's the latter, they might give me a deal on the points. It's worth asking, anyway.
 
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