Heating FTC'd brisket

BigGreenBamaGriller

I put a 5# brisket flat on this morning at 9am (Travis Method), expecting it to be ready around 2-4pm. Well, that sucker got up to 203 right at noon. FTC'd, and we don't plan to eat until 5:30. I assume by that time it will have cooled off a bit. Has anyone popped a foiled piece of meat in the oven to reheat? Did it effect the meat any?

Thanks

CigarSmokinEgger

I may be wrong, but with that timeline, it shouldn't cool off too much between being FTC'd and eating time; I'd just slice up after coming out of the cooler.

BigGreenBamaGriller

I hope you're right, but I've never FTC'd anything longer than 4 hours.