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Cooler vs Warming Drawer for brisket hold

GoooDawgsGoooDawgs Posts: 786
edited December 5 in EggHead Forum
I normally hold my briskets in a cheap cooler with warm towels, but I discovered our warming drawer will hold a steady 150 (lowest it will go).  

Is there any drawback to letting the brisket rest on the counter for 30 minutes, wrapping back tightly in BP and then throw it in the warming drawer?    Or, if it's only a 2-4 hour hold would the cooler win? 

I know Aaron Franklin and others do a 12 hour hold with their humidity controlled boxes, but curious how to best leverage this warming drawer...

Any thoughts or ideas? 
Milton, GA 
XL BGE & FB300

Comments

  • lousubcaplousubcap Posts: 18,256
    The 150*F is a great temp.  On the rare occasion I have to hold for a while in our clock box (only goes down to 170*F) I have always wrapped tight in foil as the circulating air will dry out the protein.  I would opt for foil vs BP to preclude the drying aspect but I am just offering some things for consideration here. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • lkapigianlkapigian Posts: 4,297
    edited December 5
    I'd say Cooler if anything it's easier to clean and other than for Pots and Pans you are the first person I've seen that knew what that was -Props to You! =)
    Visalia, Ca
  • ToxarchToxarch Posts: 1,742
    I wrap in foil and put it in my oven at 160. A warming drawer should be fine. 
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

  • GoooDawgsGoooDawgs Posts: 786
    Thanks everyone.  I'm going to try pulling the brisket and letting it rest on the counter to stop carry over, then into a long foil pan still wrapped in BP, then cover the top of the foil pan with foil to prevent dry air circulating around it.  I'll report back. 
    Milton, GA 
    XL BGE & FB300
  • LegumeLegume Posts: 8,927
    I would think you can let it rest longer on the counter, come down in temp closer to 150ish.  

    With a cooler you wouldn’t want to do that because you rely on the residual heat of the brisket to keep it safe, but with the warming drawer doing the work to maintain temp, I would get it further away from moisture evaporation/drying temp before putting it in there.  My two cents.
    Austin, TX
  • GoooDawgsGoooDawgs Posts: 786
    edited December 6
    Makes sense @Legume.  Thanks!
    Milton, GA 
    XL BGE & FB300
  • ToxarchToxarch Posts: 1,742
    I leave it whole until it's ready to serve and then pull it. Add some liquid if you are pulling and then putting it in something to keep warm. 
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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