{"id":10634,"date":"2023-01-25T15:36:29","date_gmt":"2023-01-25T15:36:29","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=10634"},"modified":"2023-11-03T15:40:03","modified_gmt":"2023-11-03T15:40:03","slug":"brisket-done-too-early","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/brisket-done-too-early\/","title":{"rendered":"Brisket Done Too Early: Hold Your Brisket Like A Pro"},"content":{"rendered":"\n

If your brisket is finished cooking and your guests aren\u2019t showing up for hours, you can rest it in a cooler, refrigerate it then reheat it, or transform it into burnt ends. You can also hold it in your oven at 170\u00b0F. Don’t beat yourself up over having your brisket done early. It happens!<\/p>\n\n\n\n

I\u2019ve worked for over a decade as the pitmaster at a popular barbecue joint. I\u2019ve had many briskets<\/a> finish early on me, and I\u2019ve had to hold them. At work, I use a commercial hot box to keep holding temperatures above 140\u00b0F, but you can hold brisket just as well at home without one!<\/p>\n\n\n\n

In this post, I will show you how to know when your brisket is done and several techniques you can use to hold the brisket. I will also discuss resting a brisket, the dreaded stall, and much more. Join me!<\/p>\n\n\n

\"Brisket<\/figure>\n\n\n

Can You Cook Brisket Early?<\/h2>\n\n\n\n

Yes, you can cook a brisket early and rest it before slicing and serving. In fact, the rest makes the brisket juicier and gives you some wiggle room if your brisket finishes cooking early.<\/p>\n\n\n\n

Many grilling enthusiasts will say that your brisket needs to cook for an hour at low and slow temperatures of 225\u00b0F per pound. <\/p>\n\n\n\n

While they\u2019re not wrong, exactly, the problem is that cooking times with BBQ are notoriously fickle. The stall, external temperatures, humidity, your cooker, the piece of meat, and a bunch of other factors can alter the cooking times so much you might pull your hair out.<\/p>\n\n\n\n

The key to becoming a successful pitmaster is embracing the unknown. You\u2019re smoking brisket. You\u2019re in for a full day of cooking.<\/p>\n\n\n\n

Because the exact cooking time is uncertain, it\u2019s easy to have a brisket that\u2019s fully cooked to 203\u00b0F long before you are prepared to serve it. If that\u2019s happened to you, you\u2019re in the right place. I\u2019ve got solutions.<\/p>\n\n\n\n

How Do I Keep My Brisket Warm When It is Done Too Early?<\/h2>\n\n\n\n

You can employ the cooler method, the oven method, the rest and reheat method, or make things interesting and prepare burnt ends. Let’s look into each of these solutions:<\/p>\n\n\n\n

The Faux Cambro or The Cooler Method<\/h3>\n\n\n\n

If your brisket is done too early, try the cooler method. In fact, I use the cooler method every time I make brisket. It makes the meat juicier and more tender. The cooler method is my preferred technique to use if your brisket is done too early. It goes like this:<\/p>\n\n\n\n

Around 20 minutes before you take your brisket off the smoker, add a tea kettle of boiling water into a cooler and shut the lid. This step preheats the cooler.<\/p>\n\n\n\n

After your brisket is done, drain the hot water from the cooler and wipe it dry.<\/p>\n\n\n\n

Wrap your brisket with heavy-duty foil or butcher paper tightly to preserve the heat in the meat. (Note: some outdoor chefs leave their wrap vented – this allows steam to escape and makes a harder bark. I don\u2019t vent. Play around with both to see what works for you.)<\/p>\n\n\n\n

Re-wrap the brisket with a thick towel or a clean blanket and lower it into the cooler.<\/p>\n\n\n\n

If you have a meat probe, feel free to put it in the meat, making sure to run the wire out of the cooler. Close the lid until you’re ready to serve.<\/p>\n\n\n\n

The Faux Cambro should maintain the internal temperature of the brisket above 140\u00b0F for hours. Rest for at least 2 hours, up to 4. <\/p>\n\n\n

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Rest and Reheat Technique<\/h3>\n\n\n\n

Resting and reheating is another easy solution. It is hands-off and very forgiving.<\/p>\n\n\n\n

Simply let the brisket rest until its internal temperature range is between 145\u00b0F and 150\u00b0F. Don’t let the temperature fall any lower to stay clear of the danger zone<\/a>.<\/p>\n\n\n\n

If you still need time before serving it, you can stick the brisket in the fridge. Keep it in the fridge until an hour before you’re ready to serve.<\/p>\n\n\n\n

Then preheat the oven to 275\u00b0F.<\/p>\n\n\n\n

Place your meat in an oven-safe dish and tent it with foil.<\/p>\n\n\n\n

Put it in the oven and let it cook undisturbed until the internal temp gets to 160\u00b0F.<\/p>\n\n\n\n

Carve and serve.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n