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Unread 09-12-2012, 01:46 PM   #66
neuyawk
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"What influence does resting at 170°F in an oven have compared to resting in a cooler?

I got the idea of resting it in the oven from Aaron Frankln. However, after further research, I learned that he holds his in a 200* box versus 170*. What I gather this does is that it keeps the meat in the jiggly state so it doesn't firm back up while resting. I would say that if you're going to only rest for an hour before eating, a cooler rest would be fine. But for longer periods, I now understand why a 200* oven is the way to go."


That's interesting. I wonder how much of a factor this is. I think I remember seeing Pitmaster T have his briskets resting in a 190 degree oven for like 6 hours. Is there something about the cooling of that makes the flat all dry?
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