Rookie Smoker Series - Brisket advice

[Booray]

How long can I keep it wrapped in foil @ 140 before it starts drying out?  I'm at 193 now, 6 hours before dinner.

Thanks

[Booray]

Took out @ 193 IT, double wrapped in foil and sitting in smoker @ 140 for 4-5 hours. Will update late with more pics and a taste description.

Thanks for all the help.

[swthorpe]

Looking good, Greg!   Your plan sounds spot on to me.  Enjoy!

[SuperDave]

I know in theory that it shouldn't but my experience last weekend felt like it continued to breakdown the meat.  If you get within a couple hours of dinner time, be safe and transfer to cooler. 

[DivotMaker]

Fantastic looking briskie, Greg!  You should be fine with a 4-5 hour wrap. 

[Booray]

The brisket was unreal. Juicy and flavorful. A little difficult to cut but that's what I was expecting since it was resting so long. It didn't matter most people made sandwiches with it anyways. Now the real question is what do I smoke for my daughters b-day party........ Ribs, butt or brisket.......hmmmmmm.

Again thanks for all your help

[gregbooras]

Nice job Greg,

Looks very tasty!

Greg

[swthorpe]

Well done, Greg!   Glad everyone enjoyed it.

[Booray]

I'm going to enjoy some of this leftover brisket tomorrow and was wondering what is a good way to reheat to keep tenderness.

[SuperDave]

I'm going to enjoy some of this leftover brisket tomorrow and was wondering what is a good way to reheat to keep tenderness.

A couple days later, I'll make an au jus and do brisket French dips.  I reheat some of the brisket in the au jus and then pour little bowls of broth for dipping. 

[DivotMaker]

Looks fantastic, Greg!  What really helps with slicing, on a very tender brisket, is a good-quality Granton-edge carving knife.  I have a Vicotorinox that works great, and is an affordable option for those difficult slicing jobs.  You can make some really thin, or clean slices with one.

Victorinox 12" Carving Knife