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Brisket

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0
Joined Aug 8, 2020
Hey my brisket is at 204 going to let it hit 210 before i pull it. It for a birthday party at 6pm it 11am now what should i do?
 

TNJAKE

Master of the Pit
2,743
3,802
Joined Nov 26, 2019
As far as when you finish double wrap in heavy duty foil and put it in a cooler with towels until you are ready to slice it. It will be blazing hot for hours like that
 

thirdeye

Master of the Pit
SMF Premier Member
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Joined Dec 1, 2019
Wait for it to probe tender*, let it cool until the internal drops 8°, then wrap and hold in an insulated cooler using wadded up newspaper or some towels for insulation. Check it after 3 or 4 hours just in case you need to move it back into the oven to raise the internal temp. Ideally you want it to be above 150° while in the cooler.

*probing is more accurate than the internal temp. Room temperature peanut butter is the feel you are looking for.
 

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
7,282
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Joined Oct 17, 2016
I concur, it is likely ready right now.
Check for probe tenderness and if ready wrap in either paper or foil and hold till 6pm in a warm oven.
 

MJB05615

Smoking Fanatic
745
282
Joined May 12, 2018
As all said above completely correct. Let us know how it turned out.
Welcome from Ga.
 

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