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dddouglas
06-11-2012, 02:11 PM
Cooked my first brisket on the UDS and the first in probably 5 years. No pics cause I am a bit embarrassed of how it turned out. It was a small packer just under 12lbs so I figure 12 – 16 hrs @ 240. First problem was it got done in about 8hrs IT ~180 deg. with easy probe insertion. I thought this might have been too early to pull, (I was still a little groggy.) Let it ride til 190 IT and likely the biggest mistake. I still had like 7 hr til eatn time… oops. So me in my finite wisdom thought to myself “self foil it and hold it in the oven @170 deg. then pull and rest” what a “What a maroon” So if you want overcooked fall apart flat with a pretty decent point then this is what you do. I guess my question is what do you do when your brisket is done way sooner than planned?

colonel00
06-11-2012, 02:12 PM
Foil and rest in a cooler. If you had 7 hours until serving, you could have rested it for 6 hours and then pulled and prepped for eating by that 7th hour.

bigabyte
06-11-2012, 02:23 PM
Yep, get it covered and insulated to hold.

caseydog
06-11-2012, 02:27 PM
If you wrap a roast in foil, then wrap that in a towel, then put it in a cooler, you'd be amazed at how long it stays hot.

CD

dddouglas
06-11-2012, 03:09 PM
Yeah that was my first instinct. I just need to get back on that horse. Thanks guys.

LMAJ
06-11-2012, 03:38 PM
Yep -those guys sent you in the right direction - frap and cooler it.