Pull the brisket or let it rest in the smoker?

[abaran]

I have a 12 pound packer in my SI3. Put it in at 10 o'clock last night's 10 o'clock this morning it is at 195. My PID is ramping down to 140. The party is not until 5 o'clock this evening, do I pull it or do I leave it in there? I did check the brisket with my thermal pen it's at  197 and tender as butter.

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[es1025]

Pull it, wrap in foil and place in a cooler wrapped in towels.

The brisket should be able to last three hours or so.  Monitor the temp you want to keep above 140.

[DivotMaker]

Agree.  Make sure you double-wrap to hold the temp better, and cover well with towels.  Should be spectacular when you slice it!

[abaran]

Thanks guys that's what I ended up doing. It looks and smells delicious thanks again.

Andre

[DivotMaker]

Be sure to post some pics of that bad boy, Andre!  We LOVE pictures!

[abaran]

The brisket turned out great, the very end of the flat was a little  dry but not too bad. Ask for pictures I do most of my posting off of my iPhone the files are too big and figure it out how to resize them on my phone.

[DivotMaker]

No problem about the pics, Andre.  We'll just have to use our imaginations!