No problem with drying too much if I unwrap?

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Dec 14, 2024
10:27:18am

bluecheese All-American

Unwrapping slows the cook? I suppose it isn’t holding the heat in as well. Do you do anything to keep it moist?

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bluecheese

Previous username: Speculum
Bio page: bluecheese
Joined: Dec 14, 2004
Last login: Dec 14, 2024
Total posts: 14,558 (38 FO)

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Messages

Author

Time

Brisket advice requested.

bluecheese

10:11am

4 hours is a bit longer but still not terrible

byuluvr

10:12am

You'll see the last few degrees take quite a bit of time. I bet it'll work out

C-dubb

10:14am

Not too long at all. Make sure it’s well insulated and it will stay warm for a

NWCoug

10:16am

I would unwrap and hold at 225, don’t really like to wrap anyway and better to

ray ray

10:22am

No problem with drying too much if I unwrap?

bluecheese

10:27am

I personally wouldn’t do that.

Lifi

10:34am

What grade meat are you using? I think wrapping makes it pot roasty, at most

ray ray

11:14am

Not too long. Wrap in butcher paper and a towel and put in a cooler and it will be perfect at serving time

Skeptical Optimist

10:26am

^^^ DO THIS^^

Lifi

10:33am

We’ll be over for dinner!!!

IDAHO 4 Y

10:29am

4 hrs is a minimum rest time for me. Now I like to have my briskets finish in

NarfUte

10:36am

Agree - a long rest for brisket or pork butts (4ish hours) is great imo

RWaters

10:49am

4 hours is no problem.

kccougar

10:42am

I've had some rest for 6 hours with no concerns.

Ungoy

11:19am

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