cooking brisket

[smoking]

howdy fellers, any of you guy's ever have a brisket get done 4 to 6 hours ahead of schedule. i know to put it in an ice chest. But my main problem is when to take it out to where it will slice without falling apart. i know it's a timing thing. But it seems like it get's dry.

[BBQ101]

Check your pit temp. Get a oven thermo and place it on the wrack next to your brisket. Most people read the probe on the outside of there pit and this could be off by 75 degrees. Take your briskets to 165 then wrap them in foil with little beef stock. When they reach 203 pull and put in a ice chest. Always slice accross the grain just before serving. You should also let the brisket cool on the cutting board before slicing. Also a brisket flat will cook much faster than a Packers Brisket. I like to cook briskets that weigh 10 to 14 pounds.

[M38A1]

Check your pit temp. Get a oven thermo and place it on the wrack next to your brisket. Most people read the probe on the outside of there pit and this could be off by 75 degrees. Take your briskets to 265 then wrap them in foil with little beef stock. When they reach 203 pull and put in a ice chest. Always slice accross the grain just before serving. You should also let the brisket cool on the cutting board before slicing. Also a brisket flat will cook much faster than a Packers Brisket. I like to cook briskets that weigh 10 to 14 pounds.

101-
I'm guessing you meant 165*F noted above. No wonder he's cooking a dry brisket!

Seriously, 165*F +/-, then foil and run up to around 200*F +/- is pretty foolproof. As bbq101 mentioned, size and cut will make a HUGE difference in cooking times. But to answer your question, I've had a few that really took off quick once foiled to run the last 35* or so and they were finished several hours ahead of what I had planned. No problem staying wrapped in foil and in towels in an igloo. I recall I only lost 15* internal temp resting in the cooler after 2.5 hours on about a 12lb brisket a while back.

[ridgeback05]

i always foil brisket at 160-170, run it out to 195-200

always turns out good

[Zeeman]

howdy fellers, any of you guy's ever have a brisket get done 4 to 6 hours ahead of schedule. i know to put it in an ice chest. But my main problem is when to take it out to where it will slice without falling apart. i know it's a timing thing. But it seems like it get's dry.

When you foil at 160ish, add about a good cup of your favorite liquid. I double foil with heavey duty). As it cools it will "soak-up" some moisture throughout the brisket.
If holding for a few hours in icechest, and to make for good slicing, I remove brisket from pit when internal temp hits 188 - 190. I have found that once removed and placed in chest that internal temp will rise 2-5 more degrees. Making it at/near the correct temp for doneness and slicing, 192ish.
z

[BBQ101]

:wink: Fixed that typo M38A1 caught me :wink: