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Brisket is Beautiful, but Done Too Early - How Best to Keep Warn or to Re-Heat?

PapalikesPapalikes Posts: 25
edited April 2012 in Beef
I smoked an 8 pounder last night and I built in extra for cooking.  It will hit 190 in the next half hour, but dinner won'r be served for another 7.  Will it stay warm in foil for that long?  
What else should I do to keep it from drying out, but also keep that "Fresh off the egg" flavor?
OR should I just have it go to 195 and throttle the heat back?


  • Probably too late but you can wrap in foil and then wrap in towels and stick in a cooler. you can bring back up to temp on the egg with smoke if you want to freshen it up before serving.I had a butt in a cooler for 12 hours Saturday and it was still 145  internal temp when I pulled it later that evening

    What did you decide and how did it turn out?
    Keeping it Weird in the ATX
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