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Unread 09-12-2009, 09:10 AM   #1
Got Wood.
Join Date: 08-01-09
Location: Sarnia Ontario
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Default need some brisket advice

ok i had bad timeing, my brisket im guessing will be done in about an hour or so, the thick part of the brisket is getting really tender about 175 or so internal, the thin part is about 180 but still pretty tough, alot of resistance , and the point is like butter. its now 10:10 am, dinner isnt till 5 or 6, any good ideas to keep it warm, is it ok to rest for such a long period, if i have to whats the best way to warm it up without ruining anything?
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