Here I actually started to think I knew what I was doing. Boy was I wrong. I had invited Family in from out of town for the weekend. PERFECT time to show off my smoking abilities! I was hyping it up all week. The plan was to make 1 butt and 1 brisket for Sunday afternoon, so as I have done 3 times this summer before, I prepped the meat and had it on the cooker at 10PM Saturday night. Usually, a 14LB. Brisket is done between 10 and 12 the following day. The night went well. Nice steady temps. Good smoke. All is right with the world. So after tending to it all night I finally went to sleep about 6AM. When I woke up to check the meat at 8, the butt was at 165 and the brisket was only at 150. Long story short, the butt came out at 7PM AND THE BRISKET DIDN'T HIT 195 UNTIL MIDNIGHT!!!!! What the hell 26 hours?????
To make things worse, I planned on letting it rest for 2 hours and then tossing it in the fridge for another day. I set my alarm for 2 hours after I pulled the meat off and wouldn't you know it...the alarm never went off. So, this brings me to my next question. The brisket sat in foil in a cooler all night long. I probed it this morning and it was still 117 in the flat and 125 in the point. Is this piece of meat ok to eat? I never sliced it. It is now residing in the fridge. What is the best way to reheat this thing?