Pitmaster Jimmy Perez was kind enough to show me around, including in the kitchen where they hold briskets in holding ovens at 170☏ for 17 hours. In February 2020, I enjoyed some barbecue at Caldwell County BBQ in Gilbert, AZ. Pitmaster Jimmy Perez, Caldwell Country BBQ, Gilbert AZ These are multi-shelved enclosures with a thermostatically controlled electric heating element that can maintain a low, steady temperature for hours on end.
One popular brand is from a company called Alto-Shaam. I’ve been to some famous and no-so-famous barbecue joints over the years, and almost all of them wrap finished briskets in foil or butcher paper or even plastic wrap and hold them in a holding oven or hot box. How Do The Pros Hold Brisket After Cooking?
As a result, there’s been a greater appreciation among backyard barbecuers of the importance of holding brisket for a good, long rest after cooking, usually wrapped in aluminum foil or pink butcher paper and placed in an empty cooler for a few hours. Everyone watched his videos, saw him wrapping briskets in pink butcher paper and giving them a long rest before serving them to customers, and wanted to emulate his technique at home. In the early 2010s, we saw the rise in popularity of Central Texas barbecue and the emergence of Aaron Franklin of Franklin BBQ in Austin, TX. Learn More Later: Letting Meat Rest After Cooking: How It Works & Why It Makes Your Barbecue Better
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