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Brisket Question

stormydogstormydog Posts: 67
edited 4:54PM in EggHead Forum
I just put my brisket in the cooler at 930, running the point for another 4 hours for burnt ends....My problem is that takes me to 1:30 and we weren't planning on eating until 5...Is there any way I can keep the brisket in the cooler for an 7 hours as opposed to 4 without it drying out. Or should I reheat it at 130 and just keep it warm on the egg until I am ready to cut?
Any help is apprectiated.


  • MarvinMarvin Posts: 515
    The Egg may stay too warm for that period. I would put it in doubled wrapped foil with a little liquid - drippings from the cook and put it in the oven at 170 until ready to slice. Good luck.
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