I am cooking a Brisket tonight for my sons birthday tomorrow.
The first question is, when it's done on the smoker, should I leave it in butcher paper and wrap it in towel and into the cooler, or remove the paper and move it to foil and wrap in a towel before going in the cooler?
The next question is, my smoker has a setting to hold at 165*F. Should I leave it in the paper and just set the grill to 165 and let it hold there until ready to cut, and skip the cooler altogether? (I've never tried to hold it on the grill before. Not sure if this is even a good option).
The first question is, when it's done on the smoker, should I leave it in butcher paper and wrap it in towel and into the cooler, or remove the paper and move it to foil and wrap in a towel before going in the cooler?
The next question is, my smoker has a setting to hold at 165*F. Should I leave it in the paper and just set the grill to 165 and let it hold there until ready to cut, and skip the cooler altogether? (I've never tried to hold it on the grill before. Not sure if this is even a good option).
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