Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 09-12-2009, 10:10 AM   #1
Got Wood.
Join Date: 08-01-09
Location: Sarnia Ontario
Default need some brisket advice

ok i had bad timeing, my brisket im guessing will be done in about an hour or so, the thick part of the brisket is getting really tender about 175 or so internal, the thin part is about 180 but still pretty tough, alot of resistance , and the point is like butter. its now 10:10 am, dinner isnt till 5 or 6, any good ideas to keep it warm, is it ok to rest for such a long period, if i have to whats the best way to warm it up without ruining anything?
kwantz is offline   Reply With Quote

Old 09-12-2009, 10:18 AM   #2
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

The good news is that it may not be ready in an hour.... The point usually is more tender when probing, don't ever worry about overcooking it.....concentrate on the flat. And from your description it's still not ready at the 180 degrees internal. So from a timing position, that's good.

First off, can you ramp the cooker temp down? This will drag out your cook, buy you some time, and let the flat ease out of the plateau and tender up.

When my briskets are done I wrap in double foil and hold in a cooler with wadded up newspaper for insulation. I like the long rests, 3 or 4 hours is no problem..... they are plenty hot when removed.

Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote

Old 09-12-2009, 10:20 AM   #3
is One Chatty Farker
Skip's Avatar
Join Date: 07-24-07
Location: Wantagh, NY

If you wrap and place in a cooler you won't have to reheat it. 5 hours is a long resting time. I will let someone with more experience give you advice on that though.

EDIT: And that person got their response in before me.
WannaBeBBQueen's Prince Consort

Swamp Pit BBQ's freeloader

To part or not to part: that is the question. Whether ‘tis nobler in the mind to part and suffer the slings and arrows of ostentatious brothers or to not part when faced with a sea of dissent, and by compromise end it? To part: to succeed. Forever more: and by succeed to say we win.

Yeah it looks good...but how does it smell?

Member of The Big Guns BBQ Team Semper Fumantem

"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc
Skip is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Need Advice: 3 lb brisket frankie482 Q-talk 7 12-24-2011 01:15 PM
My first Brisket......Looking for some advice Bluesman Q-talk 16 09-19-2010 10:53 AM
Advice on Brisket 42BBQ Q-talk 13 07-04-2010 12:33 PM
Need advice on brisket Smoke & Beers Q-talk 9 09-22-2008 11:37 PM
Brisket advice Norcoredneck Q-talk 11 02-12-2007 04:04 AM

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 08:59 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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.