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Old 10-16-2012, 12:52 PM   #27
somebody shut me the fark up.
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Join Date: 09-23-07
Location: North Side of Chicago Illinois

Originally Posted by Teamfour View Post
Why didn't you rest the brisket in a cambro or cooler?
Originally Posted by ButchB View Post
Thanks, any other time i would have stuck it in a cooler but i remembered reading a thread on here about franklin holding his in a 200 degree oven and i was trying to replicate that. This was only the 3rd brisket i ever cooked so i wasn't expecting much but next time if it gets done early i will def just cooler it instead of trying stuff like that.
Originally Posted by rookiedad View Post
when brisket is done remove and if foiled open the foil and let it come down to 170* then re-wrap and wrap in towels and cooler it till turn ins. remove point at appropriate time to start burnt ends if you are going to do them.
I agree with letting it cool. We sometimes add either apple juice or beef broth to the foil to help keep the meat moist before we put it in the cambro. This also helps cool it down a bit quicker.

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