Is is okay to rest a butt or brisket in a cooler for a couple of hours before the rapid cooling? If so, at what is the lowest temp should they be pulled from the cooler for the rapid cooling?
I've had good luck pulling pork at the end of the rest then packaging for reheating the next day, but what are your thoughts on brisket?
1. Keep it whole, chill overnight, reheat whole, then slice.
2. Keep it whole, chill overnight, slice cold, reheat.
3. Slice it following the rest, package for reheating, chill overnight, reheat the next day.
KCBS - CBJ
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