Brisket

[Jess smoking meat]

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]

I'd check it for probe tenderness right now. Probe should slide in like probing warm butter. I wouldn't wait until 210

 

[TNJAKE]

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]

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]

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.

 

[TNJAKE]

Also welcome to the forum from Tennessee. We love pics here!

 

[MJB05615]

As all said above completely correct. Let us know how it turned out.
Welcome from Ga.