Backstory:

I have a 15 lbs brisket that I would like to test the Goldees method on (No wrap until probe tender, and then wrap an hot hold until serving). Expect to use somewhere between 15-20 hours at 230 deg F (110 deg C).

When probe tender (190 - 205 deg F/ 90 - 95 deg C), I plan to leave it on the counter for an hour to stop the cooking process, wrap in foil and put on hot hold.

Theory:

Hot hold at 140 deg F (60 deg C) is lower than the internal temperature, thus the meat will not be more cooked even I keep it at that temperature "for ever".

Question is, is there a limitation to how long the meat can be held at this temp before it gets either chewy, dry or mushy?…