What a great post full of great info. Thanks Mike!
Where did you have your temp probe set for the monitoring of the meat temp? the point? the flat? in between?
I think it really helps to "loosen" up the brisket and also allows the juices to fully redistribute throughout the meat. Franklin keep his finished briskets in a (140-160 degree)food warmer for 6-8 hrs. until he opens. I don't really know if this is part of what makes his briskets legendary or he just does it out of necessity or both. I've kept finished briskets in a cooler warped in bath towels for up to 10 hrs. before serving with great results,but since my wife bought me the roaster( cheep alternative to a food warmer) I'd just use it and maintain a constant temp and I don't have to listen to her bitchin' at me about using her good bath towels. LOL.
That's my story and I'm stickin' to it!
Thanks for such a great post. Just starting out, so was happy to see it's normal to have the temp spike when adding more fuel.
Not sure if Costco in Canada sells Brisket, but I'm definitely going this weekend to find out.
I lay out 2 pieces of butcher paper side by side and over lapped to get the width I need. Then fold in the sides then wrap/flip one complete time around the brisket with the end of the paper on the bottom so the weight of the brisket holds it down and together. It stays wrapped pretty tight that way.
Go to 1:30 in this video.