Originally Posted by Teamfour
Congrats! Nice boxes. Why didn't you rest the brisket in a cambro or cooler?
Sent from my iPhone using Tapatalk
Thanks, any other time i would have stuck it in a cooler but i remembered reading a thread on here about franklin holding his in a 200 degree oven and i was trying to replicate that. This was only the 3rd brisket i ever cooked so i wasn't expecting much but next time if it gets done early i will def just cooler it instead of trying stuff like that.