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My neighbor's two-bucket trick for brisket rest changed my whole cook
I was bitching about my flat drying out at a block party in Austin, and this old pitmaster next door said, 'Wrap it in a cooler with a hot water bottle under the towel.' I tried it on my last 14-pound packer, and the temp held at 150 for 4 hours without any bark getting soggy. Has anyone else messed with adding heat to their rest, or is that sacrilege around here?
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