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.
Looks awesome! thanks for sharing.
How important is the 8hours in the roaster (" roaster and set temp to 160") to the process?
LOL! Sounds like my wife!
... 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!
I have a couple of large beach towels that I brought into the marriage. One use to be on by music practice chair. Now they are my brisket towels and she doesn't get to complain about me using them for whatever I want.LOL! Sounds like my wife!
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.
How many layers of butcher paper do you use and is there a special method of keeping it all wrapped up nice and tight?