Thread: Brisket help
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Unread 06-10-2013, 10:43 AM   #11
Ryan Chester
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Join Date: 02-06-09
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Quote:
Originally Posted by Sawdustguy View Post
Taking your brisket to 205, then letting it rest in a cambro or cooler will take it to 215 or 220 and that will spell mushy, over cooked brisket.
I don't agree with this one. Most of our briskets go past 200* and we cambro every single one of them for a few hours. I vent them first and never had a mushy one. Can it happen? Sure...But that doesn't mean it will happen.

I HIGHLY recommend injecting. I use Kosmos.
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