- Apr 22, 2017
- 3
- 10
Ok I'm new to the forum and have an all too familiar Brisket dilemma. This isn't my first time but I only cook Briskets a few times a year. We fired up our Green Egg around 3:15 a.m. ( hindsight... too early BUT we have an 11 lb whole Packer and wanted it done for our party at 6:00 p.m. ) Got the the already rubbed Brisket out of the fridge while the Egg got to temp . When it went on the Egg it still had not reached room temp after being out for an hour but it was 50 degrees. We set the guru to maintain 225 degrees.
Put some wood on the coals and put the Brisket on probably all set to go by 4:15.
Here's where we probably went wrong other than starting it too early, we went back to sleep. While we were sleeping the Egg probably reached ranges of 300 when we got up at 9:00 a.m. the meat was already at 165 . I think we loaded it with too much charcoal :-( , well not me HE .
I wrapped it in Foil and it never stalled and steadily climbed , we pulled it at 195 degrees and it's only 12:15 p.m. Total cook time - 8 Hours. It's now resting under blankets still wrapped in foil in it's lovely juices ... so here's my question . What the heck do we do now since it's done way too early , we won't be serving for 6 more hours . Am I going to have mushy meat?
Thank you for any suggestions!
Put some wood on the coals and put the Brisket on probably all set to go by 4:15.
Here's where we probably went wrong other than starting it too early, we went back to sleep. While we were sleeping the Egg probably reached ranges of 300 when we got up at 9:00 a.m. the meat was already at 165 . I think we loaded it with too much charcoal :-( , well not me HE .
I wrapped it in Foil and it never stalled and steadily climbed , we pulled it at 195 degrees and it's only 12:15 p.m. Total cook time - 8 Hours. It's now resting under blankets still wrapped in foil in it's lovely juices ... so here's my question . What the heck do we do now since it's done way too early , we won't be serving for 6 more hours . Am I going to have mushy meat?
Thank you for any suggestions!
