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Nice Job ! Brisket looked Amazing 😁👍👍😋. Have you played around with 1. Different temps to pull before your extended rest? Or do you just get it fully done like going to cooler rest? 2. leaving it on the counter to come down to different temps before extended rest?
Thank you! No I haven’t really played much with those. I typically get it fully done while still on the smoker before pulling off. My main purpose in taking it down to 150-160 on the counter before going into the warmer is so that it doesn’t over cook via carryover cooking. I would have to play around with different temps before going into the warmer to see if that makes much of a difference!
@@2005Pilot Yeah I agree. I know some places pull them a bit early and go straight into the warmer and let carry over cooking finish it off. I just don’t know how you can nail that method unless you’re doing thousands of briskets week after week and just get the feel for it. For a backyard guy like me, I find it best to just finish it off right then and there!
Hey guys! I really appreciate you tuning in. Please subscribe to the channel by clicking on this link: www.youtube.com/@FireandFerment?sub_confirmation=1 and let me know in the comments what you think of this video or if you have any ideas for more content you would like to see from me!
Zach, I just discovered your channel . . . and I am impressed, sir. You make some damned good videos and some even better food!
Thank you so much for watching!!
Nice Job ! Brisket looked Amazing 😁👍👍😋. Have you played around with
1. Different temps to pull before your extended rest? Or do you just get it fully done like going to cooler rest?
2. leaving it on the counter to come down to different temps before extended rest?
Thank you! No I haven’t really played much with those. I typically get it fully done while still on the smoker before pulling off. My main purpose in taking it down to 150-160 on the counter before going into the warmer is so that it doesn’t over cook via carryover cooking. I would have to play around with different temps before going into the warmer to see if that makes much of a difference!
@@FireandFerment Thanks man 👍. I too feel more comfortable knowing it’s done and tender and now just starting to do the extended hold method.
@@2005Pilot Yeah I agree. I know some places pull them a bit early and go straight into the warmer and let carry over cooking finish it off. I just don’t know how you can nail that method unless you’re doing thousands of briskets week after week and just get the feel for it. For a backyard guy like me, I find it best to just finish it off right then and there!