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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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03-13-2011, 07:56 PM | #16 |
Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL
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You mention going from smoker to wrapped towel then Into a cooler, I do exactly that but usually let the Brisket sit on the counter, foil open to allow venting some of the heat energy. I do this for at least 30 minutes then it goes into the cooler. If there is no fluid present, ill add some broth, during the resting process, I believe this moisture will be absorbed thus rendering a moist product. Ever since I started doing this I havnt had a bad Brisket yet. Just my 2 cents.
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Ole Hickory KCBS Prototype Ultra Que II, 22.5 WSM Guru'd, 2 gassers, 1 Weber kettle |
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03-13-2011, 09:26 PM | #17 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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