I just smoked a 13.5 pound brisket overnight. This has been the fastest brisket in history for me. I am already at 185 internal temp and about to check to see how tender it is so I can pull it from the smoker. Thing is, it has been just under 12 hours for the smoke time so you can imagine I was not planning on the brisket finishing this soon. I kept my temps at 235 or less the entire time and it is only 815 in the monring. Now I don't mind eating brisket this early but I don't think the family is that thrilled with the idea so I plan on keeping it in the cooler for a while. I usually do that anyway but I usually only let it sit in there for one or two hours before pulling it out and carving it up. Since we will now be eating a big lunch vs dinner would it hurt anything to let it sit in the cooler for four or five hours? If not should I take it out of the cooler and reheat it another way and if so what is the best way to reheat it. Thank you for the help and I apologize for the grammar, I have not had my coffee yet.
S/F
Craig
S/F
Craig
