Got a fast brisket on me today

[ecto1]

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. 

 

[eman]

4 hrs wrapped in foil and well insulated w/ towels. it will probably still be hot.

 

[rdknb]

I agree wrapped all nicely you will still feel heat on it

 

[bmudd14474]

I took pork butt out onces at 7am and at noon they were still 170 degrees in the cooler. Like others said. Double wrap in foil and back in a cooler with towels. 

 

[arnie]

I've done a brisket in a cooler for 4 hours.

No problem as long as it is wrapped and stuffed in the cooler with towels or news paper