Master of the Pit
- Feb 22, 2010
I woke up at 5 :00 am and had the brisket on the UDS by 6:30 here we are about 8 hours later and it is just about done. It was 13 pounds before I trimmed and put it on the smoker after trimming some fat closer to 11.5-12 pounds. This has never happened to me before but I know you cook to temp not to time so not that big of a deal. If I take it out and place it in the cooler is 4 hours too much or will I be fine. I am trying to keep it slicable and usually can time my briskets to within an hour of when I want to eat them.