Brisket holding question

[DennisM]

Well it is almost 8AM, and my brisket is done a lot faster than I though, (it is VERY tender, and 185) What is the best/practical way to hold it, and serve at around 4PM? I plan to foil it now, (and put in a cooler) which is good for 2 to 4 hours, and then what? (I read keeping it in the oven at 170?)

 

[Craig Castille]

If it were me, I'd refrigerate and reheat.

8 hours is too long of a hold time IMO.

 

[DennisM]

thanks I did just that

 

[Jay Lopa]

How did the brisket come out after that hold time

 

[DennisM]

it came out GREAT! I had a guy from Texas here (born and raised on briske) and a butcher here, and they said it was wonderful, and the most tender ever.