Brisket ready too early!?!?

[drew c]

started a 10LB brisket at 4AM and it is ready now at 11AM. What is the best way to hold it until 5PM? Currently it is wrapped and in a cooler, keeping warm. can i keep it there for 6 hrs?

 

[K Kruger]

You cooked it at high heat - >325 - right?

 

[MKEvenson]

drew,6 hrs may be pushing the hold time. A quick cool down in ice, refer, and reheat for supper, may be the way I would go.

Mark

 

[MKEvenson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
You cooked it at high heat - >325 - right? </div></BLOCKQUOTE>
7 hrs for HH? Hmmmmmm.Mine usually go nearer 4.

Mark

 

[K Kruger]

Just got up. Just poured coffee. I misread.

Still, 7 hours for a 10-pounder if actually cooked to tender and not to temp requires something higher than 'typical' Q cooktemps.

If cooked to tender I would not hold even a quarter of that time, especially if cooked at higher temps. I too would cool and reheat later.

 

[drew c]

Thx guys. Did not intend on high heat but smoker got up to 290 after I went back to bed. I got up at 7, and couldn't ever get it below 260. Brisket was probably closer to 9lbs after trimming.