Just pulled a brisket - What temp to put in oven

[whittling chip]

I just pulled a packer off the smoker. It was a 12.6 pound packer that I cut 3 pounds of fat off. The IT is 205F. It wasn't suppose to be done until 5:00 but you know, it's done when it's done.

I have it in a foil tray with 2 layers of foil on top. I just put it in an oven at 125F so that it can rest and delay the dinner until 5:00. What is the correct temp to set the oven temperature?

I'll post up pics in a couple of hours. It should be great. When I put the probe in, it was like pushing it into a stick of soft butter.

Thanks Chef Jimmy for the Au jus recipe. We used it in our process today for the first time. My house smells like smokey au jus!

Thanks for any help

WC

 

[pops6927]

I'd just hold it at that, it should maintain internal temp with no problem for at least a few hours, no peeking!  You don't want to dry it out; even if it loses temp you want to retain moisture so it's juicy when you pull it.

 

[oldschoolbbq]

 ,patiently waiting...

 

[whittling chip]

Thanks Pops! I really appreciate the help. You're gonna love the qview! The bark is incredible, thanks to Jeff's rub recipe and Chef JimmyJ's  au jus recipe. It is really wonderful tasting and has a wonderful smoke flavor. This time I used oak to start and later added some apple and mesquite. I didn't have enough mesquite to do the entire smoke so I made it a mix. Really smells great.

I did tell the wife no peeky. She wanted to taste it but I told her good things come to those who wait.

Thanks again,

WC

 

[chef jimmyj]

Waiting on the pics...JJ

 

[whittling chip]

Waiting on the pics...JJ

Thanks for the reply. Can I sober up and reply in the morning?

Just kidding. I'm having a downloading problem. I'll post the pics tomorrow.

Your au jus is the bomb.

Thanks,

WC