JeffB
TVWBB Pro
My brisket just hit 195* internal after 8 hours. I was expecting it to take 2x as long to cook.
My point is nice and juicy and soft. The flat is soft in some spots but is a bit hard in the center. Not like melted butter to push through a probe.
What should I do? Also, if I pull the brisket how long can I wrap it in foil and hold in a cooler?
I was planning on serving it around 2 or 3pm today.
Please respond. Thanks!!
My point is nice and juicy and soft. The flat is soft in some spots but is a bit hard in the center. Not like melted butter to push through a probe.
What should I do? Also, if I pull the brisket how long can I wrap it in foil and hold in a cooler?
I was planning on serving it around 2 or 3pm today.
Please respond. Thanks!!