papasmoker
Newbie
At papa, do you let the brisket drop down 20 or 30 degrees in a rest with open foil before you wrap it and hold it? I think pulling at 200 and then going right to a towel wrap and cooler for the hold is allowing the brisket to just keep cooking at to high of a temp..
Try to rest it 30 minutes and then rewrap at like 180 or 170 . Then hold it in the cooler. Although maybe someone else has better knowledge.
I think you are on to something here. I have been pulling it straight off and into the cooler. I was afraid opening it up would let to much mosture evoprate. I saw someone post on this thread that they put it into a foil pan them cover it. I'm going to try that and then I can let it cool in it's juice before wrapping it up.
Thanks!
Last edited: