I've dropped the ball with timing trying to treat my parents to brisket and it's never done when they have to leave from their visits. Tonight I'm gonna throw my flat in around 1am so I know it's finished in time for lunch tomorrow. Once my brisket is finished should I have my Auber drop the cabinet temp to a resting temp or should I pull it wrap it in butcher paper and use the towel an cooler trick. My main concern is retaining moisture and avoid drying the brisket out. It's a 6.5 pound flat using mustard and rub.
Keeping brisket warm question
- Thread starter Jhoussock
- Start date
DivotMaker
New member
Depends on how long you want to hold it. A few hours in the smoker, set to 140, is ok. You still want to double-wrap in heavy-duty foil and rest for at least an hour in the cooler before serving. I wouldn't use butcher paper, or you'll have a leaking mess. Tightly-wrapped foil x2 is the way to go.