BriGreentea
Knows what a fatty is.
I'm only asking because I've seen many bbq restaurants just take out the brisket when they think it's done and start slicing. Perhaps some are resting it on a cutting board for an hour or two then slicing and I'm just watching edited video? I think I tried doing this long ago and was very tender but tasteless. How do they do it? Do some use electric warmers or a heat box?
I was thinking about my next one going about 8 hours then wrapping in butcher paper then another 2 hours until probe tender in the flat then just let it rest on my cutting board for another hour or so, remove it then slice?
I don't think I'm gaining anything using my nice new oven and not in a hurry to get a new cooler which thought gave me great results with foil back in the day or paper even. I just don't understand what I was gaining about keeping it warm for 2-4 hours while it's turning into pot roast and would like to use my oven for side dishes if needed.
I was thinking about my next one going about 8 hours then wrapping in butcher paper then another 2 hours until probe tender in the flat then just let it rest on my cutting board for another hour or so, remove it then slice?
I don't think I'm gaining anything using my nice new oven and not in a hurry to get a new cooler which thought gave me great results with foil back in the day or paper even. I just don't understand what I was gaining about keeping it warm for 2-4 hours while it's turning into pot roast and would like to use my oven for side dishes if needed.