Brisket holding time
We have our first competition approaching and we are working on our timeline.
Typically how long do you hold your brisket in the Cambro before slicing? Also, what is the maximum time you would feel comfortable holding your brisket before slicing? Thanks |
About 4 hours for us. I have held one for over 6 hours for a family get together. Came out hot enough to still need gloves to handle. Keith
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typically 5 hours for me.
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NORMALLY, it's around 4 hours for us, but that varies according to when it gets done, of course.
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3 to 4 for me
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So in your time line you are trying to make part of it putting brisket into cambro? I would try and avoid that as much as possible
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I am not 100% sure on this, but I think a wsm is cheaper then a cambro. I am 100% against cambros, but I know a lot of people who use them have success.
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I dont hold brisket unless I am catering, cambros are for catering. I know people have to use them for cooker space, but taking a piece of meat directly off of a cooker and letting it rest for 30 minutes will most likely give you best results. Like I said many people cambro and cooler. There is just no benefit if its not necessary.
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We are having trouble with briskets too.... They are probe tender, then we take them off and into the cambro for a couple of hours, when we go to slice the are hot but they seem to have tightened back up. They aren't very tender at all.
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