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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?


Master of the Pit
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


Master of the Pit
SMF Premier Member
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.


Smoking Guru
OTBS Member
SMF Premier Member
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.


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

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