Brisket Holding Time Before Serving ?

Greg...

Tom is the generally accepted brisket Pro on this board, but I�ll tell you what I�d do�..I agree, I think 8 hours may be too long for a cooler. If it's not quite up to temp (but close), I would take it out now, spritz it with my favorite flavor additive, apple juice, vinegar based mop, etc., foil it heavily and hold it in my CS or oven at 140-150 for the next 4-5 hours. It should continue to climb to your desired temp if it's all ready close. Then I�d wrap it in newspapers and a heavy towel and cooler it for the remaining 3-4 hours.

8 hours is tough...and I'd be interested to hear how someone with more experience than me would handle this. I hope it comes out all right for your party. Good luck.

arkansasQer

Thanks Qer,
Any suggestions on how to keep this moist during the party. On smaller meals, I just slice as we need it, keeping it moist.
For this, I will have to slice it in advance so I think I will need a beef broth of sorts to help keep it fresh.

Thanks,
Greg

good question, anxious to read other opinions...personally, I tend to prefer my brisket "pull-able"...almost like butt rather than sliced. I suspect this is more about personal preference. But pulled meat is pretty forgiving over time. When I've finished things too early, I wait as long as I can, then pull, sauce with my favorite sauce and either stick in a low heat oven or refrigerate and re-heat in the oven later (depending on just how early it was).

sean

For me, I slice it and put a little flavored beef stock in a serving warmer. Now, truth be told, the first batch always goes fast, then the 2nd batch is when I add the stock. Take the stock, don't just throw some canned @#$% in without tasting it.

The party went well and the brisket was a big hit. I made a beef stock with apple juice and beef stock with a bit of the rub that I used to season the brisket.
As Smokin pointed out, the first batch did not even make it to the warmer.
Also made smoky beans and stuffed japs. From the comments recieved, we may be seeing a few new folks with cookshacks in their futures.

Thanks for the help.....................

Greg