View Full Version : Overnight Brisket last night-done this morning? Dinner tonight...what to do with the farking brisket till then

07-02-2011, 08:48 AM
So I had a shocker this morning when I woke up. I put a 10lb brisket on about 11:00 last night and went to bed with my large BGE smoking away at 200. My month old son had woke my wife up arround 5am and she checked the temp and I asked her when her stirring woke me up and was still about 225. 7am I wake up and check and the bricket looks done and is right at 189 and temp had increased too 250 in the smoker. :mad:

So I put on the bbq sauce and let it settle till the brisket was 195 then foiled it and into the oven at 195 to hold it there.

Now dinner guests are not comming till 7pm and thats 12hrs at that temp I think will dry out the brisket. What should I do keep it at 195 for the full 12hrs or try somthing diffrent?:doh:

07-02-2011, 08:56 AM
beer bath the brisket every 2hrs mabby?

07-02-2011, 08:56 AM
The only safe choice you have is to put it in the fridge, and re-heat this evening.

Pitmaster T
07-02-2011, 09:09 AM
Well first, so you will know for your next brisket, there is not set Internal Temp when brisket is done. There is a point when at average EVERY brisket is past being done...many call that 205. But a BRISKET is done when a probe goes through the flat like Butter.

Next, you have quite a poser here because 12 hours is far away. I would not hold it that long unless... no, I just would not hold it that long.... someone may disagree.

My theory is, when you said "it looks done" at 189, well, with respect my new brethren, it may not be. Sure it is edible, but NOT what all it should be.

Here is what I would do. I would wrap it TIGHT in plastic wrap. By tight I mean several wraps one way. Several wraps the other, very tight until the meat is SEALED completely. Now you have a sealed brisket and no drying will occur.. if you do it right.
I would then pop it into the freezer for and hour and a half then pull it out and place in the refrigerator.

About 3-4 hours before your company gets there (I don't know if this is a packer or just a flat) place it on a cookie sheet or pan and turn the oven on 230. Pop the whole thing in there and let it warm up until the plastic loosen and forms a bubble. By then you have rewarmed the brisket.

IMPORTANT, let the brisket rest on the counter until that plastic shrinks back (pulling the juice in) and you can hold it comfortably in your hand. Cut the plastic, cuts the brisket cross grain and serve.

Pitmaster T
07-02-2011, 09:11 AM
beer bath the brisket every 2hrs mabby?

You could beer bath for every 13 minutes and it will dry out.

07-02-2011, 09:17 AM
You would only have to hold it at 165, but I agree with Pitmaster T and Zing. Cool it down and heat it back up. No reason in taking a risk of drying it out.

Pitmaster T
07-02-2011, 09:20 AM
Cmikes from Mikeska country too. Better listen to him. :-)

I think the CTBA is located there as well.

07-02-2011, 06:39 PM
Boy, what a jam. I've gone 8 hours, and had no problems...but I would not feel right going for 12. By now you did what you did, but had I been in your shoes...I would have let it rest, slice, refrigerate, and reheat for dinner.

High Q
07-02-2011, 08:17 PM
So, what did you did?! Inquiring minds want to know. :popcorn:

07-02-2011, 09:02 PM
I had 3 packers finish in 7 hrs last week. Held 'em for about 6 hrs in a cambro and served 'em. They were fine, but any longer and they'd have been too cool for too long.

I think the advice to cool quickly and reheat is the best.


07-03-2011, 10:55 AM
Thanks for the advice and sorry I kinda disapeared but I was bussy getting ready for the party!

So I held it in the oven at 195 for another 2hrs just to make sure it was nice and tender then called the wife to put it in the fridge. I reheated it just before serving and it worked fine and my guests were all impressed but the wife & I know it wasn't my best work on brisket by far.

So you live and learn from experiance and mistakes, and in those mistakes you learn how too roll with it and now I'm better prepared for the next time this should happen.