I've have a 9lb chunk that has been in my MES at 225 for 8 hours and is currently stalling at around 160. My question is that it's 9PM and I'm expecting this thing to hit my target of 190-200 somewhere overnight, I will then pull it and let it rest in the coller for an hour or two.
So my questions is, what do I do next? If this does happen in the middle of the night, am I better off slicing it then and putting it in the fridge? Leaving it whole and then reheating and slicing tomorrow for lunch? Waking up everyone and giving them brisket for breakfast?