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Old 01-13-2013, 04:28 PM   #18
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

Originally Posted by bmock View Post
Thanks for the replies. I suppose it will take some practice to get it where it turns out the way I want it too...

It rested for at least 4 maybe 5 hours wrapped tight in foil in a cooler packed with towels. I also wondered if this had something to do with the outcome. It was a longer rest than I wanted but just the way it worked out on that day.

I should have visited about venting if you have done a foil finish, or just letting it cool a little before that long rest in foil.

After you cook it tender and it probes the way you want it it might be 200°+... so before coolering you need to either open the foil and let it vent, or tent the brisket for about 10-15 minutes or so before wrapping for the cooler.... Otherwise, a brisket that hot will continue to cook in a cooler. And maybe overcook without you realizing it.

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