HELP !!! brisket done early

[rnmedic45]

I am a new smoker and I based my cook time on 1.5 hrs per pound and It's cooking alot faster. I am at 180 degrees and am not eating for 8 more hours. How do I keep the meat tatsing fresh and moist

[---k---]

I'm no expert, but I believe if you're at 180* you may still have a ways to go. Don't worry yet.

Are you measuring the flat or the point? My brisket went on last night at 9:00 pm and the point is at 205*, but the flat is still at 176 and tough to probe. I've turned my temp down to 225* to slow it a bit. But I'm expecting two or so more hours.

If it is done. You can foil and keep in a cooler for a while... probably not 8 hours. My oven will set at 175*. I would put it in butcher paper or foil in the oven set at 175* with a the broiler plate one rack lower to redirect the heat .

[Cook]

Get it cooked until tender and immediately wrap it in foil. Place it directly inside the smallest cooler you have that it will fit in and fill the gaps with towels. Keep the lid closed...it'll be alright for a few hours. It might be ok in there for the full 8 hours, but I'd check it after 5 or 6. You can always put it in your oven at its lowest setting (170 for me) to pump the temp back up then place it back in the cooler to hold again.

[Kosmo's Q]

Finish it now 202*. If you want chopped do it hot, or cool it down in the frig and slice cold. Reheat it and serve!

[---k---]

You can always put it in your oven at its lowest setting (170 for me) to pump the temp back up then place it back in the cooler to hold again.

If you're going to put it in the oven, I wouldn't let it cool past the oven temp. Try to keep it at a steady temp, rather than up and down.

[jestridge]

triple wrap in foil put in a good cooler it should stay hot .

[rnmedic45]

I am finding out the last 15* is taking longer than it did to get to that point.

[Johnny_Crunch]

When it is done wrap it in foil and put in a cooler with some towels. It will still be too hot too handle in 8 hours.

[BBQ Grail]

When it is done wrap it in foil and put in a cooler with some towels. It will still be too hot too handle in 8 hours.

I'll agree here too! But let me add, that you need to fill all empty space with towels. No air! If you've got a good, well insulated cooler you'll be fine.

[Old Smoke]

I'll agree here too! But let me add, that you need to fill all empty space with towels. No air! If you've got a good, well insulated cooler you'll be fine.

Yep! That worked for me....