Originally Posted by JCBigler
Yes to all of those. A wrapped, uncut brisket that is insulated in a set of towels and in a cooler will retain it's heat for hours upon hours. It stays moist and just gets more tender that whole time.
This is the secret for the best brisket every time I think. It totally relaxes during the rest and I think 4 hours would have produced the same product if not less time. It was still steaming when I sliced. Butcher paper tight around the brisket with plastic wrap around that and then towels in a boiling water pre-heated cooler. There was extra space so I put 2 sealed quart mason jars with just off boiling water in the cooler too. Also, it was wrapped (butcher paper) after the first 6 hours of cooking and unwrapped for the last 2. In a perfect world where I knew it would take 19 hours (assumed 18), I would have unwrapped for the last hour only.
Thank you all for your comments...it's the end of a long day traveling for work so I hope I'm concise and polite.
P.S. No comments about using the Bullsheet for the kindling starter? I got a chuckle about the irony.