Long brisket rest question

[DustyJoe84]

I cooked a 12 lb (after trimming) brisket a few weeks ago and it ended up finishing way early. I pulled it off at 203° IT. I did the tried and true FTC method and held it for 6 hrs. When I went to slice it, it was still piping hot and I had difficulty getting slices because it wanted to just fall apart. It was almost like pot roast.

My question is, should I have let it rest for a bit outside the cooler before putting it in? Or just pull it off the smoker earlier, like 195ish if it looks like it's going to need to be held for a while? I'm guessing it continued cooking in the cooler.

What would you all do?

 

[hardcookin]

When I pull mine I always let it sit in the open on the counter for 10-15 minutes. I feel it stops the cooking.
Then I pan and cover with foil then rest.

 

[bdskelly]

It’s been my experience that letting it cool will help with the slicing. B

 

[forktender]

I throw them into the yeti in a foil pan and leave the lid open for 30 to 45 minutes before I cover it with foil and close the lid.
It holds in the yeti for 6 to 8 hours and comes out to hot to slice so I let it sit on the cutting board for 20 to 30 minutes before slicing.
There a bunch of ways you can do it, I know a lot of people that pull them out of the smoker when the prob still has a touch of resistance then the put them in the yeti right away for an hour or two, then let them rest on the cutting board for 30 minutes before slicing.

 

[forktender]

I flat out love all brisket, even the few that I've messed up. If they end up crumbly I used them in tacos, nachos, tamales,beans or chop it for chopped beef sandwiches.
It's all good too me.

 

[Jonok]

Pull it and foil it at an IT of 160 max, (can go as low as 140) hit it hard until it probes tender. Let it rest for at least 4 hrs.

Best ever...