Need suggestions ASAP...

[iamimdoc]

Dinner  at 7 tonite.
I’m in cold weather. Freezing last nite
Wife suggested adding in ribs in addition to the 13 pound brisket that I had planned on

So I decided to start brisket  at 730 last nite figuring finish all by this afternoon

Brisket done at 8 am though. Cooked at 225 and usually takes more than 12 hours

So it’s now 1030 am
Brisket looks great. In foil and a towel in an oven that is not turned on.  Still warm of course

So I don’t poison anyone:

Just let it sit for another 8 hours and slowly cool down
Or
Put in fridge now and pull out a few hours before dinner to warm up. Have a sous vide that could warm
Or

What ???????

Thanks for help

 

[OldeSmoker]

I would go ahead and vacuum seal it. Refrigerate and then warm it in the sous vide. This should keep it super moist like it was right out of the smoker.
Sounds like a great meal.

 

[old sarge]

I agree with Paul.  Vac it and then into a bath to warm/reheat. Maybe, to speed up the reheat, cut into thirds or fourths and vac seal each seperately. Smaller mass will reheat quicker. Are you sure the brisket reached your desired  internal temp? Did you check the temp in several areas?

 

[iamimdoc]

Yes I checked and temp was, to me, pretty variable:  195-208 in different areas

 

[old sarge]

Then you will be fine. Left whole or cut, enjoy!