I'm planning to smoke a Brisket on Saturday and I have a question:
Once you pull your brisket off the smoker (at around 195-200F), do you quickly wrap (or re-wrap) the brisket in foil tightly then stick it in a cooler ? Or do you let the steam vent out, and then wrap it and let it rest?
I've checked a couple websites and bbq cook books and they seem to have different opinions:
1) The amazing ribs website just tells you to wrap it tightly and let it rest
2) Smoke and Spice tells you to let it rest naked
3) Slow Fire tells you to just wrap it
4) Franklin's cook book tells you to re-wrap it in the butcher paper you used to cook it with.
5) Secrets to smoking on the WSM tells you to let it vent out the steam for 10 mins (to stop the cooking process) then re wrap it in foil and let it rest.
I know I am probably over thinking it :-) But I am curious to know how you all do it. I imagine that leaving it to rest - tightly sealed in foil - for a long time will likely oversteam it and make it mushy. But then tightly wrapping it (i imagine) will allow it to continue on with its carry over cooking for longer - getting it softer.
looking forward to hearing your thoughts!