- Oct 11, 2021
Have a brisket to cook for a barbecue a couple weekends from now, and it is supposed to start at 11 or 12 in the morning. I was wondering if I had it done by 2 or 3 a.m. if I could rest it in a cooler that has been warmed by boiling water, wrap the brisket in towels, and fill all the dead space with blankets? Or the other option would be resting it in the oven at 175 for that duration, but I worry about it being too warm for the rest. What have other people done in this situation?