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Brisket finishing early......

post #1 of 5
Thread Starter 
So my stall was non existent on my brisket. Guys, if I plan on holding the brisket for a long while,like 4 to 5 hours in a cooler, should I take the meat off a bit early? Sitting on 188 degrees right now...should I pull it at 190? Or keep going till tender?
post #2 of 5
Keep it on until it is probe tender in multiple places. Then pull it, wrap it up real good and put it in the ice chest. I have let them rest four hours plus more than once.

Smoke it up
William
post #3 of 5

Wait until it's tender.

 

It will stay hot in a cooler for 5 or 6 hours.

 

Al

post #4 of 5
Does it turn out better letting it rest a few hours or will 30 minutes work out?
post #5 of 5
Quote:
Originally Posted by djom1cincy View Post

Does it turn out better letting it rest a few hours or will 30 minutes work out?

I let mine rest for an hour minimum.

Smoke it up
William
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