quote:Originally posted by aphilla:quote:Originally posted by thelostverse:quote:Originally posted by aphilla:
and I remember scrambling to figure out how to keep it warm until we were ready to eat.
A finished brisket will hold for hours if you wrap it in foil after finished cooking (let the temp come down to about 170* to stop the carryover before wrapping it in foil), wrap it in several towels, and hold it in an empty cooler.
Yeah. I did this with a full packer brisket that also got done a lot quicker than I thought. I left it in the butcher paper (I wrap it half way through the cook), and wrapped those in towels, and set them in an empty cooler. Five hours later it was still too hot to handle.
Briskets are funny things. No two cook exactly alike. Most full packers I've done took between 16-25 hours. One shocked me when it was done in 8 hours. Since it was done so early, it threw my dinner timing off, so I wrapped in towels and placed it in the cooler. 12 hours later, it was still hot and perfect.