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Swamp Donkeyz BBQ
08-20-2012, 05:13 PM
How long do you let your brisket rest before slicing and turning in? I hold mine for around 45 minutes. Not sure if it matters, but I cook my briskets HnF. I consistently place in the top three but always looking to improve.

Brew-B-Q
08-20-2012, 05:25 PM
I wouldn't change what you are doing if you are consistently in the top 3. I hold mine for a couple of hours. Sometimes more, sometimes less, depending on the brisket and when it decides to get done.

FlavorSavor
08-20-2012, 05:43 PM
I hold for about 1.5 hours. But if you're having good results I'm not sure I would change....

Qbert60
08-20-2012, 06:43 PM
Just a question, but can you hold a Brisket too long? I hold brisket for 2-3 hours sometimes.

Jaskew82
08-20-2012, 06:54 PM
This past weekend I held for nearly 5 hours. Wasn't the intention, just worked out that way.

Swamp Donkeyz BBQ
08-20-2012, 07:04 PM
Thanks Guys. I was just curious about the time. Was wondering if it would stay moist longer, in the box, if I held it longer.

GreenDrake
08-20-2012, 07:13 PM
Nah, as long as you vent it before putting it into the Cambro, otherwise it will continue to cook off. I have held them 5-6 hours with great results.

boogiesnap
08-20-2012, 07:29 PM
i've held for 6 plus hours and 2 or so hours. same results....

as far as i understand HNF though, it benefits from a longer rest time to redistribute the moisture within the meat and break down the collagen because it came up to temp so fast.

columbia1
08-20-2012, 10:06 PM
Nah, as long as you vent it before putting it into the Cambro, otherwise it will continue to cook off. I have held them 5-6 hours with great results.
Same here, we normally hold for 4-5 hours in the warmer and have been consistently finishing in the top of the field.

CBQ
08-20-2012, 11:02 PM
For me, up to 6 hours rest doesn't seem to hurt it. I would want at least an hour resting time on it.

MAP
08-21-2012, 06:03 AM
When you vent do you leave it vented in the cambro or do you seal it back up before you put it in?

Jaskew82
08-21-2012, 07:58 AM
I use a cooler and I toss it in wrapped in a towel. I "burp" the cooler every hour or so to release the steam build up.

Smokesman
08-21-2012, 08:18 AM
Ain't that the truth!!!

I wouldn't change what you are doing if you are consistently in the top 3. I hold mine for a couple of hours. Sometimes more, sometimes less, depending on the brisket and when it decides to get done.

Smokesman
08-21-2012, 08:23 AM
When you vent do you leave it vented in the cambro or do you seal it back up before you put it in?

I let the first large meat that comes off vent/cool to 185 in the cambro to warm it up and the rest cool on the table before going in. Yes seal back up after they have cooled.