This is my second attempt at brisket. First try was too tough, and I cooked it by time. I read more on here and decided I needed to use IT as my guide. I also read 195 was good for tender, pulled. brisket (although I can't find that now). I have a 9lb packer that I put on the smoke about 15:00 yesterday afternoon. I let that run about 200-250 degrees for about 6 or 7 hours and moved it to the oven, in an aluminum roasting pan covered with foil, so I could get some sleep without worrying about the fire. Temp was 160 when I put it in the oven and it just hit 195. My plan was for it to take till morning to reach desired IT, and put it in the cooler to sit until lunch around 13:00 today. Now, I've reached IT and lunch is still 12 hours out! Do I turn the oven to warm, and move it to the cooler in about 5 hours when I wake back up? Hope someone is able to answer this quickly.
