Brisket - Simplified and Reliable Dinner Timing

[civilsmoker]

Re: holding, when folks do this, is the whole brisket literally wrapped in towels? I.e. it's direct contact, brisket-to-towel, not also in foil or paper or something else between the meat and the towels? That doesn't dry the meat out a little?

It has foil around it so the towel just is acting as insulation. The idea is to keep the brisket above 175 for 1-2 hours and for extended hold above 140…..note the extending hold above 175 keeps the rendering process active. That is why holding ar 180 is also ok for a few hours too.

This is a strange example but it’s like annealing a forged knife or piece of steel…..ie you heat it to a specific temp, hold it there for a little bit then slowly allow it to cool to handling temp over time…..it makes the steel soft to work with……..it has the same effect on brisket….lol.