Help - Brisket Done Too Early


 
M

Mache

TVWBB Fan
I did a 14.5 pound packer brisket and it is now done at 10 AM with Dinner at 5 PM.

Right now, I have it double foiled and triple toweled in a ice chest.

My current plan is to pull it out of the ice chest at 2 PM (after 4 hours) and while still in the foil, place it my oven as low as it will go (between 150 and 200) for the next 3 hours until dinner.

Any suggestions/improvements to this plan would be most appreciated.

-- Mache
 
I pour boiling water into the cooler then put a roasting rack or a upside down foil pan over the water. Then the double foiled brisket on top of that so its out of the water and then fill the top with towels. I've kept them steaming hot for 6 hours using this method. But could of went even longer. Probably wouldn't hurt to leave the cooler sitting outside in the sun too.

I'd go 4 hours then dump out the water and add more boiling water and you'll be fine.
 
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