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Got a fast brisket on me today

post #1 of 5
Thread Starter 

I woke up at 5 :00 am and had the brisket on the UDS by 6:30 here we are about 8 hours later and it is just about done.  It was 13 pounds before I trimmed and put it on the smoker after trimming some fat closer to 11.5-12 pounds.  This has never happened to me before but I know you cook to temp not to time so not that big of a deal.  If I take it out and place it in the cooler is 4 hours too much or will I be fine.  I am trying to keep it slicable and usually can time my briskets to within an hour of when I want to eat them. 

post #2 of 5

4 hrs wrapped in foil and well insulated w/ towels. it will probably still be hot.

post #3 of 5

I agree wrapped all nicely you will still feel heat on it

post #4 of 5

I took pork butt out onces at 7am and at noon they were still 170 degrees in the cooler. Like others said. Double wrap in foil and back in a cooler with towels. 

post #5 of 5

I've done a brisket in a cooler for 4 hours.

No problem as long as it is wrapped and stuffed in the cooler with towels or news paper

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