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Thread: Brisket rest question

  1. #1
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    Brisket rest question

    Iíve read that Aaron Franklin uses commercial ovens to rest his briskets for up to 10 hours before serving them so this got me thinking.

    Iím 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?
    WSM 22.5, Weber Genesis EP-330, Weber Q-220

  2. #2
    TVWBB Pro BFletcher's Avatar
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    That's an interesting question. I don't know the answer but I have not been disappointed in resting a little while on the countertop, then storing a few hours in my cooler. My wife has remarked about the beach towel smoky aroma but she hasn't told me to stop doing it. So I guess you would close the vents for a while once you pulled the brisket to bring the temp down in your WSM?

  3. #3
    TVWBB All-Star Lew Newby's Avatar
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    The only problem I see is getting the WSM to hold 150į when it's above 90 outside..
    Old dog, learning new tricks - one cook at a time :-). -14.5", 18.5", & 22.5" WSM, SS Performer, FB-200 ATC. CB Rotisserie, Rec Tec Mini Pellet Grill

  4. #4
    TVWBB Emerald Member Dustin Dorsey's Avatar
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    I think it would be great if you can hold that temp. Franklin uses Alto Shaam holding ovens set to 140. I've noticed that smell too holding in a cooler with towels and I'm not a fan of the smell either.
    Last edited by Dustin Dorsey; 06-30-2018 at 07:38 PM.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

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