Just cooked first brisket since adding fan, and second heat element. My time estimate was way off and brisket is done about 14 hours early. What is the best way to either keep at temp, or reheat?
FTC - wrap it in foil and place it in a cooler with one or more towels around it for up to 3-4 hours. A splash of apple juice in the foil will help make it more tender.
You say you won't be eating it for 14 more hours? In that case I'd still do the FTC to let the juices redistribute throughout the meat and then place it in the fridge. To reheat, leave it in the foil and put it in the oven at 250*F for 2 hours. Don't forget the apple juice.
BTW, what internal temp did you cook it to and what was your estimated cooking time per lb?
Cooked at 220 put it on at 9pm and had internal temp at 3 am brisket was about 7 lbs.
Thanks