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Beef Brisket Question

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Yum
Yum Posts: 4
edited November -1 in EggHead Forum
I smoked a brisket that I thought was going to take longer and was to temp about 4 hrs early. I have people over to enjoy tonight at 7am but it was pulled off the egg at about 10am then wrapped in foil with some broth in a warm cooler. Any advice if I should just leave in cooler for 9hrs or refrigerate? Or should I slice and refrigerate?

Thanks
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  • BurntRaw
    BurntRaw Posts: 565
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    For me it would depend on when the meat enters the "danger zone" (below 140). If the internal temp holds up you are good to go, if not you going to have go with your second option. Nine hours is a long time - I don't see the temp holding up for that long.
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  • Rascal
    Rascal Posts: 3,923
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    I totally agree with your take on chop sticks! A fork is wonderful, but then again, with few exceptions, most of us are born with 10 fingers...
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