Now I've SEEN it Jeremy's way, but heard of putting the Brisket in an Aluminum Foil Pan, THEN wrapping that in the Butcher paper
I'm with you thereThis is why I enjoy the forum. Always learning.
Yes, I use both foil and butcher paper. It makes life much easier for me using foil pans. Also less mess on drip pan.
Yes, I do. I just never let the internal temp drop below 145 to be on the safe side. I believe you can go to 135 degrees and still be good, I just don't trust myself to be that close.Really interesting video. I always used butcher paper to protect the integrity of the bark. But eventually switched to foil wrap because the end result it's so much moister. I like having the drippings. Something I don't get with butcher paper.
I would love to find a way to use both butcher and foil and get the drippings included.
What blew me away is the length of time he kept it in the cooler. 8 hours seems like an unsafe amount of time to store meat. I'd be curious if anyone else keeps their briskets in a cooler that long.