Can you "cooler" a brisket too long?
I did two flats over night, and one was done a few hours before the other. First one has been wrapped in a towel and coolered the last couple hours, and the second one just went in. Should I take the first one out and slice it up. The plan is for supper tonight.
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Charbroil gasser, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere
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