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A tip for keeping brisket moist during a long hold from a cook in Lockhart
I was struggling with brisket flats drying out during my usual 4-hour rest in a cooler. A pitmaster at a joint in Lockhart, Texas, told me to wrap the finished brisket in pink butcher paper, then in a towel, and place it in a pre-warmed oven set to 150 degrees. I held one for 8 hours this way and it was the juiciest I've ever made. Has anyone else tried a long, warm hold like this, and what temperature do you find works best?
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julia_fisher2821d agoMost Upvoted
Same logic as letting bread dough rise warm.
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coleman.jade6d ago
Honestly, it's just bread. A warm rise gets you a decent loaf on your own schedule. The flavor police aren't coming to check.
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elizabeth_gonzalez21d ago
But @julia_fisher28, cold proofing gives way better flavor, just takes longer.
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