Quote:
Originally Posted by BryanBusby
I stick a towel at the bottom of the cooler, brisket wrapped with foil ontop, towel over and around the brisket and fill the rest of the empty space with an old blanket.
Longer rest is better. Aim for 2 hours if you can resist the temptation.
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This is about how I do it. I've had them reach temp and pulled wrapped and put in cooler with towels 4 hours ahead of dinner. Pull from cooler unwrap perfect temp for slicing and eating moist and juicy.
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