Many comp cooks ,that don't cook hot and fast,we try to get the big meats done early,so we can focus on the meats for turnin.
Many feel that 3-4 hrs hold helps the product,anyway.
Yes,you get some continued cooking from a number of factors.
Like cal said,if the meat is pulled at its tender point,the min. rise from lo/slo cooking doesn't seem to hurt quality.
Ref: the direct question as to quality,my answer would be subjective
.
The reason I remember it, was it was a large state championship/qualifier with many fine brisket cooks and we had some concerns about the holding time.
Comp cooks will tell you that how you placed can also be subjective,i.e." you were placed on a hot table".
That said we did win brisket that day.
Take from this what you will,but we always accept a win.
