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Found that resting brisket in a cooler with towels beats my old method every time
I was always fighting my brisket drying out between the smoker and the table, especially for family get togethers here in Tucson. Tried foil, tried butcher paper, tried just letting it sit on the counter, nothing held the heat right after the first 30 minutes. Last weekend, I wrapped it in two old beach towels and shoved it in a cheap igloo cooler for 2 hours before slicing. It came out at 150 degrees internal, still jiggly, and every slice stayed moist even after the kids went back for thirds. Anyone else use a cooler trick, or do you swear by something like a cambro or an oven on warm?
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