- Jul 26, 2020
- 3
- 2
Hey guys, new to smoking and the forum!
I just finished my first 28 hour smoke on a 16lb brisket. I had it wrapped in butcher paper for the back end and when it hit 195, I took it out and placed it in a large cooler lined with foil. I kept it in the juices wrapped in the butcher paper, then covered with towels. I’m worried I may have ruined it by not putting fresh paper and leaving the juices in there. Any concerns? I’m hoping to rest for 4-6 hours before cutting for dinner. Thanks!
I just finished my first 28 hour smoke on a 16lb brisket. I had it wrapped in butcher paper for the back end and when it hit 195, I took it out and placed it in a large cooler lined with foil. I kept it in the juices wrapped in the butcher paper, then covered with towels. I’m worried I may have ruined it by not putting fresh paper and leaving the juices in there. Any concerns? I’m hoping to rest for 4-6 hours before cutting for dinner. Thanks!