Wait till it's totally done...probe tender. Then let it cool a bit before wrapping so it doesn’t continue to cook. Wrap in foil and old towels and into the cooler...be good for several hours. Some have mentioned placing in oven to keep warm...I believe at around 170, and they say that works well.
Should probably have a beer or two as well! Or drink of choice!
Foil does the opposite. It holds in the moisture. So much, that the bark can become soft/soggy. No butcher paper?I was too afraid of losing all the moisture so instead of wrapping in foil, I put it in a turkey bag and sucked all the air out and zippy tied the end. Wrapped the brisket and bag in a thick green towel, then wrapped it in a second towel and stuck it in the bottom of my coleman cooler. I then jammed another towel over the top of the second towel and down around the sides, closed the lid and put the cooler out on the rock bed in my front yard in the sun to prevent the cooler from bleeding heat off until it’s time to eat. it works.
That thing was like a jello mold sponge.
Jiggly and wanting to come apart in my hands. 202° at flat, 199° at point.
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Interesting. I have heard of foil as being the "Texas crutch" to speed up a cook and hold in more moisture. And, hey, what's wrong with soaking the towels? That's fat rendering!No, no butcher paper. Last time I wrapped a brisket in foil and then a towel and put it in a cooler it soaked the towels.