Kind of frustrated right now as my 7.5 pound brisket decided to reach its 170 stall in a mere 2.5 hours. Looks like I will be cooling and reheating for dinner because I have never tried to rest a brisket for 7 hours (figuring I pull this in 2 hours). I think they swapped my beef for roadrunner considering how fast this is moving.
04-28-2013 08:24 AM
What's your pit temp? I think you have a while to go.
Also, check in a different spot as well.
Remember, your end goal is probe tender, not a specific internal temp.
04-28-2013 08:32 AM
Pit has been running around 250. When the maverick read 170 I opened it up and my thermo was reading 160-170 depending on where I probed. I went ahead and wrapped in BP as I likedy color and just riding it out now. Currently at 181 so we will see what happens. I searched and saw some people have gotten 7 hours resting in a cooler so I'm hoping for the best.
04-28-2013 08:38 AM
Preheat the cooler with hot water (then dump it and dry it :-D) and stuff it with old towels or newspaper and keep the maverick probe in the brisket so you know if it gets close to 140.
04-28-2013 08:40 AM
That's my plan as of now. Thank you for reassuring me. So much for a fresh juicy brisket but I'm sure it will be fine.
04-28-2013 10:26 AM
I would let that flat rest on the counter top wrapped in its BP for 30 min before putting it in a cooler to slow the carry over during the rest.
04-28-2013 12:01 PM
same thing happened to me yesterday at a comp...15lber cooked in 7hrs...was butter probe tender...but,turn in was 4hrs away. put in the cooler to hold it dried up a bit..oh well