Dustin Dorsey
Full Fledged Farker
- Joined
- Aug 25, 2014
- Location
- Burkburnett, Texas
I think the single biggest factor is letting the brisket get down to 140 before slicing. When you hot hold eventually the brisket will be uniformly at that temp. There probably is some continuing fat rendering and break down of collagen but how much I don't know. It's not anything I'll ever test. I hot hold mainly out of convenience.