The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 03-31-2013, 08:33 AM   #1
Astrobeerman
Knows what a fatty is.
 
Join Date: 01-20-13
Location: houston, texas
Default Brisket done early help...

I made a brisket for easter today. Began with a 14lb packered and set it at 235-250 in my UDS over night. I figured it would be finished around 9:30.....coupld hours of rest should get to noon lunch time.

Well, the brisket was pulled at 6:30 (using inner temp and probe method).......its now 830....and inner temp is at 185.....

It is ok for the brisket to sit another 3.5 hours in the cooler wraped up before slicing?
If no, what should I do? Slice and place in foil pan?

Ill post some pics a lil later...

Thanks for the help
Beerman
Astrobeerman is offline   Reply With Quote


Old 03-31-2013, 08:39 AM   #2
MI Smoke
On the road to being a farker
 
Join Date: 05-26-08
Location: Monroe, MI
Default

It will be fine
MI Smoke is offline   Reply With Quote


Old 03-31-2013, 08:49 AM   #3
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Default

When it's done let it vent for about 10 minutes then put it into an empty cooler. It will be fine for hours, the rest actually does it a lot of good. It's best to slice it at serving time.
JS-TX is offline   Reply With Quote


Old 03-31-2013, 09:16 AM   #4
Woody1911a1
On the road to being a farker
 
Join Date: 02-10-13
Location: Marblehead , Ma
Default

huh , you're not going to cook it the rest of the way ?

i cook mine to an internal temp of 205 before i even think about poking it for tenderness . then FTC for at least 2 hrs . 4 hrs is just fine too .
Woody1911a1 is online now   Reply With Quote


Old 03-31-2013, 09:20 AM   #5
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Yorktown
Default

If you are worried about cold meat, put your oven to 150-175 and wrap the brisket and put it in the oven to hold.
__________________
~Ren~
"D-Canoe" Club Founding Member 2017
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
RedBox Smoker
Lay Man Pitmaster IQ 110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote


Old 03-31-2013, 09:22 AM   #6
Astrobeerman
Knows what a fatty is.
 
Join Date: 01-20-13
Location: houston, texas
Default

I cooked to internal 213.......I was asleep and didn't hear the alarm.....lol
Astrobeerman is offline   Reply With Quote


Old 03-31-2013, 09:32 AM   #7
Johnny_Crunch
Babbling Farker

 
Join Date: 04-03-10
Location: Cypress TX
Default

Wrap it in foil and get it into a cooler with some towels. It will hold as long as you need it to.
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Old 03-31-2013, 09:42 AM   #8
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

185 is perfect just dont let it poach in a cooler..it will keep 6 to 8 hours and be DELISIUIOUS
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 03:34 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts