If it's probing tender in the thickest part of the flat, take it off, wrap it in a couple of layers of foil and stash it in a dry cooler with some towels or newspaper for insulation until you're ready to eat. I like a minimum of two hours cooler time for briskets.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Remembering a friend