This is my first brisket. Put my 13 lb. whole brisket into my offset stick burner at midnight, it is now 11:30 AM (11-1/2 hours later). Wrapped it at 8 AM with IT at 165. Kept smoker at about 220 - 230 or so. Point IT is 201, flat IT is 205. Poke test in point: like soft butter. Poke test in flat - getting tender, but not room temp butter soft.
What to do.
Should I think that the flat is as tender as it is going to get? If so, I could put it in a cooler to stand until 4 or 5 PM (dinner time) - beans won't be done until then. My cooking chamber temp is very controllable - it's at 210 right now. I can back it down a hair and just maintain 200. I was thinking that as long as it is wrapped, I might as well just leave it in the cook chamber at 200 - or even a bit lower if that is recommended. Any down side to that?
What to do.
Should I think that the flat is as tender as it is going to get? If so, I could put it in a cooler to stand until 4 or 5 PM (dinner time) - beans won't be done until then. My cooking chamber temp is very controllable - it's at 210 right now. I can back it down a hair and just maintain 200. I was thinking that as long as it is wrapped, I might as well just leave it in the cook chamber at 200 - or even a bit lower if that is recommended. Any down side to that?