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Unread 03-31-2013, 08:33 AM   #1
Astrobeerman
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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
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Unread 03-31-2013, 08:39 AM   #2
MI Smoke
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It will be fine
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Unread 03-31-2013, 08:49 AM   #3
JS-TX
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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.
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Unread 03-31-2013, 09:16 AM   #4
Woody1911a1
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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 .
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Unread 03-31-2013, 09:20 AM   #5
aawa
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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.
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Unread 03-31-2013, 09:22 AM   #6
Astrobeerman
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I cooked to internal 213.......I was asleep and didn't hear the alarm.....lol
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Unread 03-31-2013, 09:32 AM   #7
Johnny_Crunch
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Wrap it in foil and get it into a cooler with some towels. It will hold as long as you need it to.
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Unread 03-31-2013, 09:42 AM   #8
BigBellyBBQ
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185 is perfect just dont let it poach in a cooler..it will keep 6 to 8 hours and be DELISIUIOUS
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