Foil for 4 hours

Each piece of meat is unique, so I start testing for doneness at about 190 internal. check a few different spots. he probe should slide in easily. that may be at 190 o it may not be until 200 depending on the brisket. When it feels right wrap it in a couple of layers of HD foil and put it in a dry cooler (preheated if possible) with some old towels or layers of newspaper.

Like Ron says.

We like to let slow cooked packers set in the hot box for 2-3 hrs after cooking.

They can rise a few degrees,while first in the foil,and then hold for several hrs and still be too hot to handle.

You're just talking about holding it, best is to cook it how you want it, double wrap it and it will hold for that long. Just put it in an empty ice chest, smaller the better and it will be fine.

Thanks for your help. I had the brisket foiled for about 4 hours while the chicken cooked. Turned out incredible. Actually eating a bowl of the burnts ends right now. My stomach is smiling. The bad thing is that the chicken was kinda a flop. The skin was real rubbery. Need to find a way to fix that. Eric

Go to the poultry archives and tell us what smoker you are cooking that chicken in and we will help with the rubbery skin. I promise.