Put in a brisket last night and it was done whey before I planned. I want to hold it in my smokette for about 4 hours. Where do I set the dial, and should I monitor the temp of the meat or the temp of the oven?
Original Post
Set the dial a mite below 150F, I guess. For 4 hours, may be just as well to put in a cooler as has been discussed many a time. Wrap in foil, then in a couple fluffy towels or a bunch of newspaper, then in a cooler.