Brisket getting done early...

[Notsob17]

I put on a 13 pound packer early morning at a temp of 230ish. Hit the stall from 149-157. When it hit 160 i foiled in a pan with a few ounces of beef broth. I was planning on letting rest for 4 hours and eat for dinner (5-6ish). It is 8:20 am now and im at 169 internal. Could i keep the pan in warming drawer of stove until dinner??? Or what should i do??? My first brisket and i was not sure how long it would take...

 

[chilerelleno]

What should you do? Keep it cooking at 230°.
The IT is 169°? It isn't even near done yet.
The finished IT will be in the area of 200°-210°, generally they will probe tender at 203°-208°.

The biggest factor is tenderness, regardless of IT it isn't done till it is tender.
A probe should slide into the meat like it was warm butter, very little to no resistance.

 

[wbf610]

Keep cooking it as mentioned above.

 

[Notsob17]

Its at 202 right now. Can i rest it longer than 4 ish hrs in cooler?

If i want to do burnt ends , can i wait a few hours before we eat to cube up the point and put back on?

 

[chilerelleno]

Is it probe tender at IT 202°?
Tenderness is paramount to a good brisket.
A piping hot brisket well wrapped in towels and in a cooler with little dead air will stay hot for 3-4 hours.

You can separate the Point and do BEs anytime, hot or cold.
Let the Point cool off a bit, easier to separate and cube.
BEs from a fully cooked Point don't take long, just long enough to set a nice glaze on them.