Keep warm Vs. Cooler for brisket

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Has anyone used keep warm as a replacement for the cooler method on brisket? If so have you actually noticed a difference?

I realize keep warm is probably not quite “resting meat” so I should probably still rest for a bit before slicing, but would be easier than the cooler method for at least a couple hours of semi-resting.

attached picture for fun, someone is about to take a brisket nap!

Thoughts?
 

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n_maher

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My 2c, I wouldn't want to burn another 1+ hour of fuel maintaining 165F and it'll be different than resting in a cooler, whether or not it makes a difference is not worth the experiment to me either.

Nice looking brisket! I'll be prepping one next weekend.
 

GrillMeister

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It might be easier, but not better for the meat. A brisket, resting in foil and in a cooler with towels taking up the dead space will stay piping hot for over 4 hours. In the Traeger, it is still cooking and perhaps even drying out with all the air movement (unless wrapped real tight in foil).

I do the cooler method and recommend going that way.
 
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