View Single Post
Unread 07-03-2013, 12:51 PM   #10

Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0

At competitions I like my briskets out of the cooker by 8am if possible. When I take them out I open the foil for 10-20 minutes to dump some heat and then they go into my Cambro until we are building our turn in box at 1:00pm. they are still way to hot to handle without gloves.

If you preheat the cooler with hot water, dump the water and dry the cooler, and then insulate the brisket with towels or clean newspaper it will be hot for several hours.

What time are you serving? At 275 you are looking at about 75 minutes per pound for the brisket. Just get up a little earlier and catch a nap while it's cooking

You can overlap the cook if that's more convenient. You may just have to add a little time to the ribs if you are opening the WSM a few times.
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote