Full Packer - no Cooler

[sandyut]

hi guys,

maybe a silly question but I am tossing it out anyways. I have always dropped my flats into a cooler with towels for a couple hours post cook, pre eat.

I am doing my first full packer and I dont have a cooler big enough to do this. should I just drop it on a pan, cover and place in the oven? will that be about the same??? ideas?

 

[mr mac]

I have had the same problem and did exactly what you proposed with excellent results. I foil it well, place it in a warm (about 100 degrees, but off) and don't really worry much about the towels and let it rest.

 

[chilerelleno]

I sometimes simply wrap my Brisket or Butt in butcher paper (if not already wrapped in it) and foil, then one or two towels.
Two hours later sitting on the prep table it is still too hot to handle easily... No cooler no oven.

 

[EdP]

hi guys,

maybe a silly question but I am tossing it out anyways. I have always dropped my flats into a cooler with towels for a couple hours post cook, pre eat.

I am doing my first full packer and I dont have a cooler big enough to do this. should I just drop it on a pan, cover and place in the oven? will that be about the same??? ideas?

I've had the impression the towel/cooler is really for holding the meat if it's finished way before you plan to serve.

My limited experience has been an hour resting in a pan works fine.

 

[texomakid]

My last brisket was wrapped in butcher paper and I did the same as Chile & wrapped it with a big ole towel and left it sitting in a big cooking pan for an hour of rest. I wouldn't worry about the oven unless it would be 3 more hours until you plan to slice?

 

[sandyut]

Perfect!! thanks guys. I will do the oven plan. I think I am ready now :)

 

[gmc2003]

Sandy, your first full packer and your not making burnt-ends with the point? Wow that's willpower...

Chris

 

[EdP]

Perfect!! thanks guys. I will do the oven plan. I think I am ready now :)

FYI- Here's a nice lesson on trimming and smoking. I plan to follow this for a brisket I'm doing for the 4th.

https://www.smokingmeatforums.com/t...approach-explained-qview.286564/#post-1965935

 

[EdP]

Sandy, your first full packer and your not making burnt-ends with the point? Wow that's willpower...

Chris

In the thread I linked above, he recommends trimming the brisket so it doesn't burn/dry out on the thin end , and using the trimmings for burnt endz.