Brisket is Done About 7 Hours to Early, Now WHAT?


 
R

RLinNH

New member
Been smoking meats on my WSM 22.5 for around 4 years now. Only piece I have never tackled is Brisket. Until last night. I put her in the lit and up to temp WSM at 2200 hours expecting this 14lb brisket to take anywhere between 14-18 hours. Woke up at 0415 to a beeping Digi-Q. Brisket was at 170. Pulled the meat out of the smoker and placed it into a big aluminum tray. Tented with aluminum foil, and back into the smoker. Well, this morning at 0830 the brisket is reading 202. Pu;lled it out of the smoker and now have it resting in a cooler. What now? Think I can let this brisket sit in the cooler until 1300? I was planning on eating this for dinner, but now I'm thinking barbecue and football:p. How will me letting this brisket sit in a cooler for 4 hours and 30 minutes affect the flavor/moistness?
 
if its all wrapped - you'll be surprised how much heat is retained for that length of time - and the moisture should be nicely distributed too...
relax....
 
I have the brisket wrapped up in heavy duty aluminum foil, placed in a big aluminum pan, and then that is tented with aluminum foil. I have all this placed in a cooler. And a note about the cooler. Wow!!! I have had the brisket in the cooler for about 45 minutes. I opened the lid to see if it was holding heat, and damn this cooler trick sure is nice.
Chris Arnold said:
if its all wrapped - you'll be surprised how much heat is retained for that length of time - and the moisture should be nicely distributed too...
relax....
Click to expand...
 
I'm done with overnight briskets. It only works if you want brisket for breakfast (not that there is anything wrong with that).
 
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