I am cooking a 14.75# (weight was untrimmed; I trimmed some, but not a lot). Put it in my smoker at 8:30pm last night (meat closer to room temp). I went to check it at 9:30am. Polders showing a range of temps (192-202), but my Termapen was showing low 190's in most spots. The flat passed the poke test (although really need to try it in thicker spots in hindsight), but the point had resistance. Does this make sense? I am worried about pulling it as I expected it to take longer. Do you care if the point shows resistance at all if the flat is ok?
Also, I am not planning to serve this until closer to 5pm. That seems like a long time to FTC it. How long can you hold a brisket this way? Any thoughts how to keep it warm without drying out if not (or should I reheat it as we get closer)?
Thanks for any thoughts!