I’ve read that Aaron Franklin uses commercial ovens to rest his briskets for up to 10 hours before serving them so this got me thinking.
I’m doing a 15lb prime full packer for the 4th and was wondering if after it is finished I could just let it come down in temp, re wrap with butcher paper and throw back on the WSM with my DigiQ set at 150 degrees and hold it there for 3-4 hours? Would this be a better method than the faux cambro I have been using? Has anyone tried this?
I’m doing a 15lb prime full packer for the 4th and was wondering if after it is finished I could just let it come down in temp, re wrap with butcher paper and throw back on the WSM with my DigiQ set at 150 degrees and hold it there for 3-4 hours? Would this be a better method than the faux cambro I have been using? Has anyone tried this?