How I Use Warmers to Long Rest Brisket (Temperature & Timing Explained)

Comments · 181

• PE

  @pepperjaz · 2 weeks ago

  Could not have come across this video at a better time. I've been looking/researching warmers for about a month now. I'm just a backyard guy and had zero knowledge of these units, until now. Have been hesitant to pull the trigger on one but I think with the information gleaned from your video I'm ready. Thank you for taking the time to post this. 👍👍

• KO

  @konnerfitzgerald2639 · 7 months ago

  Thank you for explaining the rest before putting it in the warmer. When I first started out I would pull the briskets at 195 and throw them directly into a 140-150 degree warmer to only be disappointed they were overdone when slicing. Definitely a great tip for beginners on cooking briskets!

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• DA

  @davecarlson6836 · 7 months ago

  This is the best guy on the internet.  Not only is he very knowledgeable, but is a great guy!

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• CH

  @Cheffluff · 7 months ago

  Say your editing skills is 2nd to none! Keep this content coming! 🔥🔥🔥

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• WA

  @wardad5628 · 7 months ago

  ******The electric turkey roaster is the poor man's food warmer! It will go low in temp and hold as long as necessary. They will hold two briskets. Buy them around Thanksgiving for $50 each.

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• RA

  @randyhogan3071 · 7 months ago

  Just a backyard cook here that's been smoking briskets for quite a few years. This video taught me alot about the relationship between the brisket temp when it's pulled vs the warmer temp. Something I never really thought about or never really learned. Money!

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• HB

  @hbray22ify · 7 months ago

  I don't ever ever leave comments,  but thanks so much, hard to find somebody explaining this

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• ZA

  @zandmanr1 · 7 months ago

  My man is dropping true knowledge!!!!!

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• SA

  @SanJoseDale · 7 months ago

  Would love to hear how you apply this to pork butt, ribs and chicken.

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• RI

  @richallen8742 · 7 months ago

  My first smoker was an electric Cookshack Amerique SMO66 purchased probably 10 yrs ago. Once the pellet smokers gained more and more popularity, my Cookshack was sidelined. Come 2021, I purchased the LSG 20X42 Pellet. A couple of years later, my Cookshack electric was on FB Marketplace forsale. Then I saw a yt video on holding a brisket in a warmer. Today I bounce my cooks between my LSG and a Shirley 24x36 elevated reverse flow smoker depending on my availability to maintain my fire on my Shirley. Now my Cookshack is my warmer for brisket and pork butt - works awesome.

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• SC

  @ScottViolett · 1 month ago

  Always great info for us barbecue guys thank you

• RO

  @rodericamos127 · 5 months ago

  I've learned so much from you boss! Keep it coming,

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