Help! The meat is done too early.

umyayaMember

My AmeriQue had been taking much longer to smoke meat than my old Smokette so I put the meat in late last night to be ready for a late afternoon party. Anyway, I cooked more meat than I had ever done at once before in the Q....2 briskets and 4 butts. When I woke up this morning, I was surprised to find that the meat was nearly done and the party doesn't start for another 7 1/2 hours.

Do I pull the meat out now and reheat for the party or do I turn the temp down and let the meat cook for another 7 hours?

Also, does more meat actually cut down on the cooking time for some reason?

Thanks for the help.

7/22/077:40 AM

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Former Member

I had the same experience just the other day on my Amerique, my brisket was done at 9 am and we were not going to eat it till six, I wrapped it in heavy duty foil and a beach towell and put in in an insulated cooler, no ice of course, for 2 hours and then put in in the fridge and took it out about 5pm heated in the oven at 250 for an hour and it was great.

7/22/0711:01 AM

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umyayaMember

Thanks Malibu. That's exactly what I tried, except for the towel. As for the meat that wasn't done, I turned down the temp in the Q so that it would take the rest of the day to finish.

7/22/0711:46 AM

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tomMember

Most cookers of this type cook better,and more consistently with less swings, when full.

If you heat your holding cooler with hot water,wrap your meats well,have a full load,insulate your open space well,it should hold over 135* for six-eight hrs,or more.

Or wrap your meats and let the cooker hold them at 140*.

7/22/0712:02 PM