Did up a couple of butts and a brisket. Injected, then rubbed with Wolfe’s Bold, and into the Smokin Tex. Pulled them
out of the smoker at 195º internal temp, foiled, wrapped in newspaper, and into a cooler for a couple of hours.
John, Nicely done! Is wrapping and slow cooling fairly typical of Butts and Brisket? Normally I let meat rest but have not wrapped and slow cooled for as long as I have seem in this forum.
Bknox, I usually foil and wrap for about an hour. These were in longer as they finished a little sooner than I expected. Even after two hours everything was still very hot.
I am going to do that with my next brisket. I have cooked a mountain of brisket in my oven but now am itchin' to smoke one and wrap it in foil and paper and let it rest for a while.