Brisket advice needed asap

Started by williamset, July 21, 2013, 05:56:05 AM

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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?




FTC till needed maybe  with some apple  juice