Brisket done 8 hours early

Keegan8802

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Pro 570
I know there are a ton of topics on this but am wondering about the “Keep Warm” function and drying out the brisket.

cooking a 14lb full packer brisket. Followed Kosmo Q temp and time. (3rd brisket I’ve cooked)

injected brisket with holy cow injection
Started smoke at 10:45pm at 225 degrees.
Wrapped the brisket (foil) at 7am when internal temp was 162 degrees
Bumped grill up to 275 degrees like Kosmo did
Now it’s 8:45pm and we are at 204 degrees and probe tender.

I was planning on the brisket being done around 1 and leaving in a warmed cooler with towel until I needed to slice at 5pm.

now that it’s done 4 hours earlier than expected I’m hesitant on If the cooler can keep it warm for 8 hours.

should I keep the brisket in the Traeger with the keep warm function (165 degrees) until noon? Or what should I do?

Really trying not to dry this thing out
 
Wrap it in foil and then in towels to take up the space in the cooler. It should keep warm while resting for 4 hours. I've done this before.
 
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