Originally Posted by This is not your pork!
Sorry, I still don't get it.
So what would be the preferred / better method, to keep it at 200°F, 170°F or let slowly cool down wrapped up in a cooler?
Well according to the above research we're talking about. If you want jiggling brisket ala Franklin's a 200 degree hold is best.
I'm sure if you want to win an KCBS contests jello brisket ain't gonna fly.
I believe in JELLO