I had a similar experience recently where I overslept and my brisket was pulled off at an IT of 209. I stuck the flat in a cooler and took it to work as I had committed to bringing a brisket for a potluck. It turned out to be a little more tender than I wanted with some slices falling apart while I was cutting but I'd take this over dry tough slices anytime. My co-workers were amazed at how tender & juicy it was. It all worked out in the end but I'm now setting backup alarms.
, Large BGE
, Small BGE
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, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black
Thermapen, custom BGE & Weber handles
by brethren martyleach
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