Greg60525
Knows what a fatty is.
I foil my brisket, wrap in towels and hold in a hot cooler. When I pull it out of the cooler, how long do you wait until you slice it? Do you unwrap it for a while first. I'm assuming that if sliced immediately it would be more difficult and might shread some. For competition you probably wouldn't want to wait too long because the meet is cooling. Typically, I'll have a couple briskets and pork butts in the cooler at the same time, so this will add to the thermal mass.
Here's another related question: At what temp do you put it into the cooler for holding, as the temp will continue to rise. Will holding too long dry out the meat or over-cook it?
Is pork butt treated the same (assuming pulling)?
Thanks,
Here's another related question: At what temp do you put it into the cooler for holding, as the temp will continue to rise. Will holding too long dry out the meat or over-cook it?
Is pork butt treated the same (assuming pulling)?
Thanks,