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Holding High Heat Brisket


 
M

Mike D

TVWBB Member
Doing a high heat brisket and it looks like it will be done sooner than I anticipated. Was figuring a 4.5 - 5hr cook time, but I just checked temp around 2hr in and its 165-170ish (temp has been pretty steady at 340-350 range), so I foiled it. Im guessing another 1hr - 1.5hr to get it to 190 range, so I will probably be done an hour+ sooner than I planned on serving dinner.

So....can I keep it foiled and put it in a cooler like I would a pork shoulder? Keep it foiled in the oven at a low temp? Or do I just need to bite the bullet and serve it earlier? Other suggestions?

Thanks in advance - Mike
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">1.5hr to get it to 190 range, </div></BLOCKQUOTE>
Don't temp after foiling. Go by tenderness only. If you need to hold it leave it on the counter, foil opened, just tented, for 10-15 min before wrapping for the hold.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">1.5hr to get it to 190 range, </div></BLOCKQUOTE>
Don't temp after foiling. Go by tenderness only. If you need to hold it leave it on the counter, foil opened, just tented, for 10-15 min before wrapping for the hold. </div></BLOCKQUOTE>

Kevin,
What is your reason for leaving the foil open for 10 - 15 minutes?
Foiling and myself are not getting along well on brisket, maybe that 10 - 15 minutes is why.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg C.:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">1.5hr to get it to 190 range, </div></BLOCKQUOTE>
Don't temp after foiling. Go by tenderness only. If you need to hold it leave it on the counter, foil opened, just tented, for 10-15 min before wrapping for the hold. </div></BLOCKQUOTE>Kevin,
What is your reason for leaving the foil open for 10 - 15 minutes?
Foiling and myself are not getting along well on brisket, maybe that 10 - 15 minutes is why. </div></BLOCKQUOTE>If I may, as I understand it ...

If the brisket is already tender, foiling immediately will allow the bounce to produce an overdone brisket. Leaving on the counter, foil open, will bring the residual heat down to avoid this.

Yes?
 
Yes.

Because of the heat of a HH cook. Removing the brisket when tender and leaving tightly foiled means the brisket can overcook during the rest, when residual cooking occurs.

In low/slow briskets this is not a problem. In fact, many rely on slow residual cooking to take the brisket to tender during an extended rest after cooking. This is not needed when cooking high heat and can overcook the brisket. Keeping the foil open at the beginning, if needing to hold for some time, allows excess heat to dissipate.
 
It depends on your cooktemps. It also depends on who soon you wrap, whether there is a quantity of exuded juices in the foil, etc. Surface temps of meat coming out of a 240 smoker and different than those coming out of a 350 or 375 one.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Moriarty:
I've found draining most of the liquid is also a good thing to do when I'm holding in a Cambro </div></BLOCKQUOTE>

Just be sure you save that liquid when you drain it! Not only is the defatted liquid great for sauces, that congealed smoked beef fat is a treasure just waiting to be exploited. Use it like you would bacon drippings, but be judicious with the amounts. I started a calabacitas tonight by sweating the chopped onions and squash in a tablespoon of smoked brisket fat, and the entire house smelled heavenly.
 
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