Brisket taking longer than expected --- can we store and eat tomorrow?

Discussion in 'Beef' started by vespadad, Jun 11, 2013.

  1. Hi All

    Brisket taking longer than I thought and it wont be ready until later tonight......It is at 165 so I think the next 25 degrees or so will take a long time...We will eat tomorrow night. what should I do when it's done? Just take it off.....wrap it up and slice tomorrow night? Any insight would be appreciated. THx.
  2. kathrynn

    kathrynn Smoking Guru OTBS Member can.  I did that Memorial Day weekend.  Take it....and put it in a foil pan if you have one....I foiled mine about the temp you are at right now.  Left it in the smoker in the pan...foil on save the juices.  De-fat the Juice...put it back on the brisket.  Then put into the fridge.

    I warmed the oven to about 300* and let it sit there...foil on the top still....till it got warmed up.  About 35-45 minutes.  Slice and serve.

    Hope that helps!

  3. bruno994

    bruno994 Master of the Pit

    Kat has you taken care of...

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