Brisket done early help...
 

I made a brisket for easter today. Began with a 14lb packered and set it at 235-250 in my UDS over night. I figured it would be finished around 9:30.....coupld hours of rest should get to noon lunch time.

Well, the brisket was pulled at 6:30 (using inner temp and probe method).......its now 830....and inner temp is at 185.....

It is ok for the brisket to sit another 3.5 hours in the cooler wraped up before slicing?
If no, what should I do? Slice and place in foil pan?

Ill post some pics a lil later...

Thanks for the help
Beerman

It will be fine :wink:

When it's done let it vent for about 10 minutes then put it into an empty cooler. It will be fine for hours, the rest actually does it a lot of good. It's best to slice it at serving time.

huh , you're not going to cook it the rest of the way ?

i cook mine to an internal temp of 205 before i even think about poking it for tenderness . then FTC for at least 2 hrs . 4 hrs is just fine too .

If you are worried about cold meat, put your oven to 150-175 and wrap the brisket and put it in the oven to hold.

I cooked to internal 213.......I was asleep and didn't hear the alarm.....lol

Wrap it in foil and get it into a cooler with some towels. It will hold as long as you need it to.

185 is perfect just dont let it poach in a cooler..it will keep 6 to 8 hours and be DELISIUIOUS