Early brisket

[Smokin stro]

I threw 14lb brisket on my smoker at 1 am it is reading 205 at 9am when I probe it the probe is going through like butter. My issue is it won't be slicedtill 7 pm will it maintain in a cooler that long and still slice or am I looking at chopped brisket?

 

[schlotz]

Place a reporting thermometer in the thickest part of the flat and monitor it. Doubt seriously it will stay above the safety 150º point for 10 hours, but don't fret. When it starts to approach that level place in an oven set to 170º.

 

[schlotz]

Key point. Pull the brisket and let it sit OPEN on the counter for 10 minutes or so in order to stop the cooking. The IT should drop 5º or so. Then rewrap and place in cooler with extra towels for insulation. Head to oven when the temp approaches 150º.

 

[SmokinGame]

I second what schlotz says. Definitely keep it wrapped in the oven too. Don't want it drying out.