Once my brisket is done, how long can I put it in foil in a cooler before serving? Is 4-5 hours too long? Do I need to worry about it drying out or becoming overcooked?
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Welcome to the forum.
It depends mainly on the size of the brisket and the insulating quality of your cooler. A small flat will not hold for as long as a packer twice its size. What is the weight of your brisket?
I use a small Igloo Playmate cooler if I have just one pork butt or brisket to FTC. I preheat the cooler with hot tap water first. Then I dump the water just before putting in the brisket and put some newspaper or paper bags in the bottom. Then double foil the brisket and put it in the cooler, then I throw a large towel on top of it and close it up.
Around four hours is the longest I ever hold meat like that. A 5 pound flat may not hold that long, but I'm usually smoking a 12 to 14 pound packer. I'm not sure how long you can hold it safely.
It depends mainly on the size of the brisket and the insulating quality of your cooler. A small flat will not hold for as long as a packer twice its size. What is the weight of your brisket?
I use a small Igloo Playmate cooler if I have just one pork butt or brisket to FTC. I preheat the cooler with hot tap water first. Then I dump the water just before putting in the brisket and put some newspaper or paper bags in the bottom. Then double foil the brisket and put it in the cooler, then I throw a large towel on top of it and close it up.
Around four hours is the longest I ever hold meat like that. A 5 pound flat may not hold that long, but I'm usually smoking a 12 to 14 pound packer. I'm not sure how long you can hold it safely.
Safety zone = 40 o F - 140 o F
Once the meat drops to 140, eat it for chill it quickly.
Once the meat drops to 140, eat it for chill it quickly.
quote:Originally posted by MaxQue:
Safety zone = 40 o F - 140 o F
Once the meat drops to 140, eat it for chill it quickly.
You mean "Danger" rather than "Safety" zone right MaxQue? Between 40 and 140 degrees is the range where the rapid growth of food spoilage bacteria occurs, so it is a danger zone.
My WAY Bad 
quote:Originally posted by MaxQue:
My WAY Bad
Uh, aren't you a Chef, CHris?
