I am really trying to understand how these renowned restaurants (Franklin BBQ is my first example) pull their Brisket at 2 am and serve it at noon - and it is so hot and juicy???
Do they wrap in plastic and hold in a warming oven? In foil? Not sure why it is so important to me, but I feel if I understand this I will be better at producing a better brisket.
Do they wrap in plastic and hold in a warming oven? In foil? Not sure why it is so important to me, but I feel if I understand this I will be better at producing a better brisket.