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?
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?