Holding brisket at 175

Personally, I'd leave it in the foil refrigerate it until around 3 hours before serving time. Take it out and let it come to room temp then put it on a rack in a roasting pan with 1" of water, cover tightly with foil then into an oven that's been preheated to 275F-300F. Have a digital probe inserted and take it to an IT of 170F. If more time is still needed, then FTC it.

You have probably done as dls said and it should be ok.

Just a thought,if it was heavily and tightly foiled with no air pockets,and you knew you could hold your cooker around 150* It should hold for the nine hrs.

We have been caught and had to hold multiple large meats in a cambro for that long and they were fine.

You may find vendors for large events finish large meats after all night cooks, packed into 120 qt coolers.They will pull meats out as they are needed to serve and are fine.

Just a possibility.

Thanks for the replies.

Well....What I ended up doing was separate the point and flat. The flat I put in fridge and reheated like Dls advised and it was good. The point I chopped into burnt ends and cooked low all day. It turned out fantastic.

quote:

Originally posted by 66merc:
..The point I chopped into burnt ends and cooked low all day. It turned out fantastic.

All day? Normally it wouldn't take but from 1 to 3 hours.

And me? I wouldn't hold that hot, it will start drying to meat out. Hold it more like 140 to 150 for better quality, especially for longer holds.