Help! The brisket is done about 5 hours early

[MeatHudd]

My compadre got the Fire too hot out of the gate and that combined with a bad temp probe has us at 196 about 5 hours eearly.
Any suggestion?

[Spinaker]

Wrap the meat in foil, then a towel and throw it in a warm cooler. Fill any open space in the cooler with more towels. It will stay warm for hours!

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[Ahumadora]

Spinaker has you covered. You now have 5 hours to drink beer.

[Spinaker]

hahahaha, True! Ahumadora

[MeatHudd]

Many thanks, Sir! This website has literally changed my life.
Glad to support it!

[Spinaker]

That is great to hear. Thank you very much.

[MBMorgan]

... and welcome from Colorado!

[xaugievike]

The cooler-rest mentioned by Spinaker will be one of the best things that happened to your brisket. Enjoy it - and welcome to the Pit.

[Steve B]

Welcome aboard. Yes Spinaker is dead on. In fact it will probably make your brisket even better with that kind of a nap. Relax you got this. And have another beer.

[MeatHudd]

Thanks all! You guys are great!

[Keiferr]

Welcome from southeast Michigan! You're already experiencing the wealth of information available here!

[jecucolo]

Actually it is done early. The rest period is the most important part of smoking a brisket.

[wcpreston]

Actually it is done early. The rest period is the most important part of smoking a brisket.

jecucolo speaks the truth.

[Thom Emery]

Friday at the 4 am wrap time I found the briskets at 195
It was a lunch cater oh my
adding the full pans of bbq bean to the cambro 3 hours later
helped maintain temp
Long story short we hit the mark hot food happy customers

[RonB]

Welcome to The Pit. You should be OK with the cooler, but you might want to stick a probe in the meat so that you can monitor it. It it looks like it will drop below 140*, put it in your oven set to minimum temp - normally around 170*. You just want to keep the meat above 140* for safety.