Lynn Dollar
TVWBB Emerald Member
I've found a great explanation of this from Max of Texicana BBQ. Max worked for joints in Austin and spent the last year or two with Franklin. He's now moved to NYC and opened his own joint.
A lot of " breesket " knowledge in the entire vid, but he explains carryover, warmers, and doneness beginning at 16:13. He says too long in the warmers will dry out a " breesket " , it will fall apart and lose its juices.
A lot of " breesket " knowledge in the entire vid, but he explains carryover, warmers, and doneness beginning at 16:13. He says too long in the warmers will dry out a " breesket " , it will fall apart and lose its juices.