BGE arrives today!

[Jay_Selman]

@Mel Hill

Pull meat off grill wrap in Foil
then wrap it inTowel
Place in the Cooler

i

I use a slightly different technique for the first step. I place the brisket on a V rack. I then wrap the rack with butcher paper. The idea is that the brisket never sits in its own juices. It seems to give me a better bark. I also do it in a way that allows the steam to escape and the towel absorbs the moisture.

[Mel_Hill]

@Jay Selman

@Mel Hill

Pull meat off grill wrap in Foil
then wrap it inTowel
Place in the Cooler

i

I use a slightly different technique for the first step. I place the brisket on a V rack. I then wrap the rack with butcher paper. The idea is that the brisket never sits in its own juices. It seems to give me a better bark. I also do it in a way that allows the steam to escape and the towel absorbs the moisture.

sounds good!
as the rest of my post stated, this technique was not suggested for brisket as I’ve not cooked one…
still true

[Craig_G]

One day I hope to be badass enough to shame someone for how they reheat their leftovers.

[Alan_Rath]

@Craig G

One day I hope to be badass enough to shame someone for how they reheat their leftovers.

I use the microwave. Everyone is badass enough to shame me for doing that

[jordan_whitehead]

@Craig G

One day I hope to be badass enough to shame someone for how they reheat their leftovers.

btw, Aaron Franklin recommends to sous vide his take home/shipped frozen briskets. Exactly where I got the idea.

[Brian_Tuite]

St Louis Ribs 5hrs over Applewood and Mesquite @220° and into the cooler until Budman and the Mrs arrive.