little help please


 
D

Derek D

TVWBB Member
running a high heat brisket, around 7.5lbs. Started at 8:15. Is now 10:40 and brisket temp is around 170. Not planning on eating until around 2 or 2:30. Should I foil to keep the brisket moist, knowing that it will speed up the cook? Or should I drop temps back down to 250-275? Foil and drop tempsor just keep on as planned and hold in cooler when done?

Thanks in advance.
 
I would continue on.

What I would do, is pull the brisket off just prior to completely tender. If you are going to put the brisket in a cooler, the brisket should be taken off with some resistance left when a probe is inserted.

It's a tough judgment to make, but just pay close attention when you near the end of the cook.
 
What kind of temps are you running? Foiling now will help stave off drying the meat out. But it might be getting over cooked.
 
well I pulled the brisket off at noon. Probe was at 195 but was not fully tender. I sat in a cooler and the temps increased to 201, then dropped back down. Was at 192 when I checked a while ago. Hope it comes out ok...I do know it will be better than the burgers that are being served at the party that I am taking the brisket to.
 
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