Brisket internal temp prior to FTC to avoid carry over

dstearn

I viewed a YT video featuring Arron Franklin. He said that after they pull the briskets they do not place them in the warmers until the have an internal temp of 145. In the past I set the brisket on a cooling rack for 30 minutes and then FTC ed for a few hours. Last time the internal temp was 170 when I sliced it which made it difficult to slice the point.
Should I let the brisket rest until it reaches 145 internal on the thick part of the flat prior to FTC assuming I need to hold it longer or is there a recommended temp? 

lousubcap

Franklin's warmers are designed to hold around 145*F, so if you can do that then go for it.  Otherwise, after stopping the carryover cooking then don't slice til around 140-145*F-by whatever method you choose.  FWIW-

dstearn

lousubcap said:

Franklin's warmers are designed to hold around 145*F, so if you can do that then go for it.  Otherwise, after stopping the carryover cooking then don't slice til around 140-145*F-by whatever method you choose.  FWIW-

That’s what I thought. So let the brisket set inside on a cooling rack first before FTC. Maybe 45 minutes prior to wrapping. I was thinking of wrapping in paper at 168 internal during the cook to retain moisture this time and the wrapping it in paper/foil in the cooler.