Howdy OB. I put two ~11lb briskets on the kamado Joe last night at about 1030. I figured to be done around 1ish to serve around 2. It's 10 after 8 and they're just about finished. I checked the graph on the iGrill2 app and the temp stayed within 5 degrees of 250 all night and it seems that the briskets didn't stall.
My question is have any of you held a brisket in a cooler for more than 4 hours? Or should I plan to have some space available in the oven? Thanks!
My question is have any of you held a brisket in a cooler for more than 4 hours? Or should I plan to have some space available in the oven? Thanks!