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Fantastic comment. The Creekstone Farms tip alone is gold.

Question: What temp is your warmer? Also, do you leave the brisket wrapped when it is resting in the warmer?

I really forget the warmer temperature (i think it is 160 F) but like someone mentioned on here if you wrap it in butcher paper, then wrap it up towels, then put it in a cooler (without ice of course) then it does the job. You do this after taking it out from the smoker when it is finished.

And definitely yes, keep it wrapped at all times when warming.

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