View Full Version : Question on how to hold the brisket

11-26-2011, 09:19 AM
Normally i foil my brisket. So i would normally just keep it in the foil, wrap it in a towel, and throw it in a cooler. Stays nice and hot.

Today however, i am trying not to foil. So when its done im not quite sure how to hold it in the cooler. Im afraid if i have to wrap it in towels (foil first i guess so it doesnt get all fabric on it) the bark will get mushy.

how do you hold/rest your unfoiled briskets? im sure some just tent it with foil, but wont it not be hot anymore once i go to slice it 2 hours later?

11-26-2011, 09:23 AM
I would foil it before putting in the cooler. It will soften the bark some but you can always put it back in the smoker for about 30 minutes at 275-300 to firm it back up some before serving.

11-26-2011, 12:28 PM
Try some butcher paper..If you go to Restaurant Depot, they sell it as "Peach Paper".. about $10 or $12 for 500 ft.. They sell white paper too.. not fully sure on the difference.

A few good threads





Porky Joes
11-26-2011, 02:24 PM
What does it mean when the bark crumbles off as you slice it?

El Ropo
11-26-2011, 03:01 PM
Question on how to hold the brisketWith both hands or you might drop it! Sorry couldn't resist.:heh:

Porky Joes
11-26-2011, 03:13 PM
The bark is worse than the bite