William E.
New member
This is my first brisket, a 13 pounder from Costco Canada. It was pretty well trimmed straight from the package. Sprinkled the meat liberally with SPG on the trimmed side (nothing on the fat cap). Used a 18" WSM with Kingsford briquettes. There was sand, covered in foil, in it's water pan. Monitored the cook with a ChefAlarm temperature probe in the meat.
The brisket went on the top grill fat side down when the WSM was at 300F. It later climbed and stayed at 315F. Foiled at 170F at the 4 hours mark. The temperature then slowly dropped to 250F as the briquettes burned to practically to ash. Cooked another 1 hour and 40 minutes to reach 204F on the ChefAlarm. I then probed the brisket elsewhere with a Thermopen. Its readings were 204-210°F. I lifted the brisket in the foil and into the large cooler. Covered the brisket in towels to rest.
It is not 12:30PM. Supper is at 5:30PM. I used other online cooks with parameters similar to mine as models to determine the starting time. How long can I safely rest the meat in the cooler and not wreck it? At that time do I carve it and store in the fridge?
Thanks!
The brisket went on the top grill fat side down when the WSM was at 300F. It later climbed and stayed at 315F. Foiled at 170F at the 4 hours mark. The temperature then slowly dropped to 250F as the briquettes burned to practically to ash. Cooked another 1 hour and 40 minutes to reach 204F on the ChefAlarm. I then probed the brisket elsewhere with a Thermopen. Its readings were 204-210°F. I lifted the brisket in the foil and into the large cooler. Covered the brisket in towels to rest.
It is not 12:30PM. Supper is at 5:30PM. I used other online cooks with parameters similar to mine as models to determine the starting time. How long can I safely rest the meat in the cooler and not wreck it? At that time do I carve it and store in the fridge?
Thanks!