I'm going to wrap in butcher paper, but I'm reading lots of different advice on resting.
leading method here seems faux cambro, but I just lent my neighbor my bigger cooler and I don't want to but another.
Aaron Franklin seems to be a fan of leaving it in the counter until it gets to 145, seems like that could work, unless I need to hold for more than an hour or two.
I have a second oven that I can run at 170 (or lower) in proof mood, would that work?
Thoughts on best method?
I’ve held brisket and pork shoulder in a 170° oven overnight. If doing a shorter (couple hours) hold I just use butcher paper. If longer I tightly wrap in foil after the butcher paper. Remember to put a pan under the meat if holding in the oven...no matter how tight you wrap it’ll still drip a little and you don’t want that burning on the bottom of your oven...it’ll be the last time the wife lets you bring barbecue in the house!
Personally I rest on a couch, easy chair, bed, lawn chair, and sometimes on the bare ground while camping. Those same spots are also prime nap locations!
Faux cambro for resting meat. I'm not to sure where meat naps.
If you've wrapped in foil just lay a couple of old towels on the kitchen counter set your meat on them then cover with a couple more. I like to have at least an inch of towel top, bottom, and sides. The temp will come down nice and slow.
"Best" depends on the brisket and the current circumstances. I'll hold briskets on the same cook different. Brisket reminds me of kidney stones- always learning cause they can all be different than the last.
Faux, oven at 170, warming drawer, electric turkey roaster. Used them all and they all work. Franklin has large commercial warming ovens where he holds his briskets before serving.
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