Brisket advice needed asap

[williamset]

I have 10lb Brisket that just finished cooking. Smoked for 4 hours and cooked at 230 degF for 15 hours. Now thermometer probe slides in and out of meat like butter. Meat internal temp is 190-195 degF.

We will not be eating the brisket for another 6 hours or so. Whats the best way to prepare for this? FTC until an hour before and then place back in 200 degF oven?

Thanks,
Evan

[KyNola]

That will work.

[beefmann]

FTC till needed maybe  with some apple  juice

[williamset]

Thanks!