Reply to "Holding Cooler with a Sous Vide heater"

KM0AGAMember

Yes. Here is my cooking method for this:

Initial smoker temp: 225 - smoke the brisket until about 165-170
Increase temp to 275 - cook until the temp reaches 185-190

Rest brisket to 155 and wrap with butcher paper place into an aluminum pan and seal off with foil and place into the holding cooler for another 16 hours minimum at 150 degrees.

The brisket won't cook anymore but the long hold should keep rendering and the brisket should be done after 16 more hours.

5/20/232:35 PM

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