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brisket done too early

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slb78
slb78 Posts: 15
in Beef
hi all, cooked a 14lber overnight that finished roughly 730am, wasn't planning on eating until 1pm.  the common dialogue on this problem seems to be FTC until it hits 140.  i do have a warming drawer in the house where i can set the temp anywhere from 80 to 200.  should i leave FTC until 140 and then put in the warming drawer at 140?  or put it in the warming drawer earlier?  assume it should stay in foil in the warming drawer?  thanks in advance
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  • Smokin_Trout
    Smokin_Trout Posts: 506
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    How long until it is devoured?
    FTC should get you 4-6 hours, if toweled good in a small cooler and kept inside.  
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  • slb78
    slb78 Posts: 15
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    about 4.5 hours from now, its FTC'd and temp has dropped to 180 at this point.
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  • Chubbs
    Chubbs Posts: 6,929
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    You can always set the warming drawer for a little over 140 or whatever and leave the brisket in the cooler. If you see it's dropping rapidly and won't make it to your desired time to eat you can set in warming drawer for final stretch. If you double wrap in foil wrap in towel and use a good cooler you should be able to make it in the cooler until go time. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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