Brisket needs to be ready to serve in 6 hours

[Lazarus52980]

Ok, I have company coming over today in 6 hours. I had planned to cook pork ribs until they let me know yesterday afternoon that the wife does not eat pork! I ran to the store and got a brisket, but all they had was a packer brisket. I trimmed it and let it sit in the fridge for at least a few hours (about 4-5 or so) and put it in last night at 8:30 at 225. Fast forward to right now, about 10 hours later and the internal temp is at about 163. Just moved the temp in the smoker up to 250 and I plan to foil the brisket shortly, but is there anything else I can to do be sure this is ready to serve (and isn't super tough) in about 6 hours? Help please!

[Doug S.]

Foil it That's what I'd try, you need some "rest" time in there too...

[Lazarus52980]

Foil it That's what I'd try, you need some "rest" time in there too...

Yeah, I am planning to do that very shortly unless I hear something else from you guys.

Man, I hate not being prepared. :( I also hate to "waste" $80 worth of meat... :(

[SmokinOutBack]

I think you'll be okay, but you can jack up the temp a bit, won't hurt anything.

[Lazarus52980]

I think you'll be okay, but you can jack up the temp a bit, won't hurt anything.

How high can I/should I take it?

[SmokinOutBack]

250-275, you'll be fine.

[HawgHeaven]

Foil it. I usually pan mine after a nice bark has formed and foil around 165-ish.

[Lazarus52980]

250-275, you'll be fine.

Alright, the current plan then is to double foil it and put the temp up to 275.

And then pray (it is Sunday morning, right?)

Thanks for the advice all! :)

[barkonbutts]

you will be fine.. stick with what others are saying here.. temps 250*-265* and everything will be fine.. try to let rest for 30 min in the juices if you can!!

[Lazarus52980]

you will be fine.. stick with what others are saying here.. temps 250*-265* and everything will be fine.. try to let rest for 30 min in the juices if you can!!

Wait.. I just foiled it and set it to 275. Is that too high?

Unless it gets to temp early, my plan is to pull it at 12:45 regardless of temp and let it sit in the cooler until 1:15. I'll let the guests know they will want to see it sliced. :)

[Bama BBQ]

I also vote foil and increase temp. Once the steam starts cooking it it'll rocket to probe tender with the quickness.

[SMOKE FREAK]

Its cooked for ten hours and is at 163...Right?...I think ya got nothing to worry about..Foil it and keep cookin...Once foiled it will rocket past the stall and be done before you know...

Lets us know how it turns out...

[Lazarus52980]

Its cooked for ten hours and is at 163...Right?...I think ya got nothing to worry about..Foil it and keep cookin...Once foiled it will rocket past the stall and be done before you know...

Lets us know how it turns out...

I will come back and post what happens (good or bad) but it won't be until later tonight or early tomorrow).

I wonder if company will find it amiss if I take photos of the brisket while they are there?

[Richtee]

I wonder if company will find it amiss if I take photos of the brisket while they are there?

If they do...don't feed them.

Maybe even better..show them this thread... and the grief you went thru to accommodate them.

[SMOKE FREAK]

I will come back and post what happens (good or bad) but it won't be until later tonight or early tomorrow).

I wonder if company will find it amiss if I take photos of the brisket while they are there?

Once they taste the magic they will understand why ya want share with us too...