Premature brisket

[Lemans]

So my 10 lb brisket only took 5 1/2 hours
But the wife wants it for dinner and not lunch
Will holding it wrapped in the cooler for 5 hours kill it? Or should I slice and reheat?

[kettlebb]

I don't know. That's pretty crazy. What temp did you smoke at? The last one I did was a 10 lb packer and it was on for 9 hours.  I'd probably go with slice and reheat.


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[Travis]

Don't slice it until your ready to serve. It will start drying out as soon as you do. You can re heat it in an oven. 350 degrees for about 30 minutes for next day briskets. I would check it around 10-15 minutes since it'll be warm. It will not cook the brisket.


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[Lemans]

I smoked it at 270. The last packer I did (15 lbs) took 7 hours
   That WSM is one effecient smoker!!!


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[kettlebb]

Damn! That's awesome. I think Travis is right. Don't slice it just yet but please post some pics of that bad boy.


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[Lemans]

So I took the brisket out of the cooler after 8 hours. The IT was 140!!
Incredible.. it cut like butter and was delishous. Although the bark was soft, it had great flavor
Probably my best brisket yet..
   Next time I will start 5 hours later, but it goes to prove that you can hold a brisket for
A long time and still have a juicy product..

[iCARRY]

Are you sure your thermometer is right? Seems really fast to me. My therm on my WSM is off by 80 degrees compared to my maverick.


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[Lemans]

I used my Maverick and the prob on the Iq120
  I never trust the Weber thermometer. It's always off

[iCARRY]

Interesting. Very fast. What was your finished temp?


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[Lemans]

203

[Lemans]

The flat was 2 1/2 inches to 3 "