Brisket finished too soon ... Now what do I do?

Discussion in 'Beef' started by millerk0486, Mar 27, 2016.

  1. millerk0486

    millerk0486 Meat Mopper

    Hello fellow smokers! It's been a while since I posted anything on the forum, but this morning I woke up to a situation where I needed to turn to the SMF community for advice.

    Every easter I smoke a Brisket for our family and every year I do it the same... Trim some (not all) of the fat, Rub it, inject it with a beef base, smoke it til it stalls, then wrap it in foil. The cooking time is typically 12-16 hours depending on the weight.

    I always do an overnight cook with the anticipation of waking up to it being 150-165 degrees, and it then stalling around the 170's, which typically happens around noon when I would wrap it and let it cook until it hits my target temp around 2-4pm... Today it's only 7am and the brisket is already 181 degrees... it's gonna be done real soon and dinner isn't until 4pm. What do I do to with it until dinner? I could keep the smoker temp at or below my meat's target temp, but will that overcook it? I'm out of ideas and I would greatly appreciate any advice.

    Happy Easter Everyone!
  2. What is your cooker temp? Do you have a digital therm at grate level? Sounds like the temp might have been too high or a thin brisket. I would lower cooker temp to 170 and resume cooking around 10
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would just let it finish. You can wrap it in foil & towels. Then into a dry cooler & pack towels or blankets around it & it will stay hot for 5 or 6 hours. Then pull it out & slice it for dinner.

  4. millerk0486

    millerk0486 Meat Mopper

    Thank you SParkTexas and SmokinAl. I ended up letting the smoker cool to the 170's for a bit and kicked it back up around 10am. It finished at 11, so I pulled it from the smoker, wrapped it in foil twice, then towels and a blanket. It went from 196 to 170 in about 2 hours. I think it is like SPark said, it was a thin cut. It really shrunk down. This is by far the smallest one I've done. I just put it back on my smoker still wrapped to keep it above 170.

    Also, I've been using a remote thermometer and cooking on a 22.5" WSM.

    Thanks again for the advice!
  5. bmudd14474

    bmudd14474 Guest

    Just wrap and store in a cooler with towels or a blanket. It will rest nicely and be ready for the party.

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