TIL that resting brisket in a cooler vs a warming drawer changes way more than I thought

I always wrapped my briskets in towels and stuck them in a cooler for 2 hours, but a buddy in Austin swears by a 150 degree warming drawer for overnight rests. After trying both on two 15 pound packers last Sunday, the cooler one held juice better but the drawer one had a deeper bark. Which method do you think actually gives better results for competition serving?

2 comments

2 Comments

carter.jennifer19d ago

Heard Franklin's team actually uses the drawer method for that exact bark reason.

sandraf8419d ago

There's always that trade off with things right? One method keeps the moisture locked in tight, the other lets stuff breathe and get a better crust. Reminds me of how some people like their steak seared hard on the outside but others want it more evenly cooked through.