MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-09-2016, 08:24 PM   #1
SKINSFAN
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Default wrapping and resting brisket

Wrapping a brisket around 165 to push through the stall and pull the brisket around 195-205 (or whenever its "ready") to rest in a cooler. Will the brisket get too hot of an internal temp and dry out since it has so much cooking/heat momentum?
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Old 01-09-2016, 08:31 PM   #2
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Open the wrapping and let it sit for about 15 minutes to dump some heat and stop carryover before putting it into the cooler.
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Old 01-09-2016, 08:31 PM   #3
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Not if you vent it for 15 minutes or so.
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Old 01-09-2016, 08:50 PM   #4
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It also depends on how tightly you wrap it after 15 mins.
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Old 01-09-2016, 08:57 PM   #5
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makes sense. Didn't want it to turn to post roast or dry out with the meat temp spiking to 120ish. Thanks for the replies. Hoping to get a 10-pounder on sometime in the wee hours of Sunday morning in hopes to eat around Redskins gametime.

Thanks again
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Old 01-10-2016, 01:31 AM   #6
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Quote:
Originally Posted by Ron_L View Post
Open the wrapping and let it sit for about 15 minutes to dump some heat and stop carryover before putting it into the cooler.
Yes. This. I actually let it rest naked for about twenty minutes. Then wrap back up and place in cooler with towels.
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Old 01-10-2016, 02:59 AM   #7
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Pull & wrap when the color/texture is to your liking...don't go by temp. Pull when probe tender but 195-205 is a good guideline. Agree with others, good idea to let vent a bit before going into rest. I think the idea of cooling is so the remaining fat isn't so thin and won't run-off when slicing, gives the oils a chance to cool and thicken in viscosity, keeps more of it in the meat.

Lately I've been doing something a bit unique. When making burnt ends the point is cubed-up, re-seasoned and returned to the smoker for 30-75 minutes. Well, I decided to take the flat, slice it up, baste each slice a bit with BBQ sauce and put it all in a casserole dish...it also goes back into the smoker until the top looks a hint like it's drying and then I foil for another half hour...seems like it simmers the sauce into the meat and the result is awesome...but this is only if you like your meat all flavorful and sauced. For the salt/pepper purist who doesn't sauce, no deal.
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Old 01-10-2016, 11:47 AM   #8
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I just did some video of a cook yesterday and here is just the portion where I talk about how I wrap and rest.
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Old 01-10-2016, 12:50 PM   #9
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Quote:
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It also depends on how tightly you wrap it after 15 mins.
Toast, pls do you mind to clarify your thought ?
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Old 01-10-2016, 01:26 PM   #10
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A loose wrap allows for more air in the wrap, and allows a bit more cooling than a tightly wrapped brisket, which traps the heat against the meat a lot more.
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Old 01-11-2016, 03:51 PM   #11
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Thank everyone for the feedback, much appreciated. My 10lb packer went on the WSM Sunday at 3am. Cooked around 215 to 235 for a total of 13 hours. I wrapped about 8-9 hours in at about 160 internal temp. It actually stalled again at about 185 which was weird. I wrapped it a bit tighter and it pushed through until it was probe tender (about 203 internal meat temp). Attached a pic of my point after I cubed (and what was left after everyone sampled and before I sauced them). I put some Stubbs on the ends and put them back on the WSM for about 40 minutes. All I can say is WOW! I rested my flat (after cooling for about 15 minutes) in a cooler for an hour. That turned out very good as well. Would have liked the flat to be a bit juicier, but was very tender and cut well into pencil thick slices. I was very popular yesterday.

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Old 01-11-2016, 04:17 PM   #12
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Congrats on the successful cook!
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Old 01-11-2016, 04:25 PM   #13
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Nice cook/results, Congrats!
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