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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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07-10-2011, 01:32 PM | #1 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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anybody rest their brisket OUTSIDE of insulated cooker?
hi guys, anyone rest their foiled briskets, say just in a towel, and not in a cooler/cambro/carlisle, etc. for a couple hours and just moniter IT?
would it make a difference in the end?
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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07-10-2011, 01:33 PM | #2 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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That's what I do if I don't intend to hold it for several hours.
Works fine. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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07-10-2011, 01:36 PM | #3 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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thank you, do you notice a difference? or not so much?
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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07-10-2011, 01:36 PM | #4 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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If I'm going to eat within an hour, or an hour and a half, I just let it rest in the foil, so it isn't steaming hot when I cut it.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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Thanks from:---> |
07-10-2011, 01:41 PM | #5 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I always wrap in foil and let it rest in the oven on a pan for a couple of hours, the only reason I use the oven (no-heat) is cause it makes great storage! About the only thing I use the oven for that and butts.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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Thanks from:---> |
07-10-2011, 01:55 PM | #6 |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Some people just put it in the microwave and let it rest.
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07-10-2011, 02:41 PM | #7 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Thrift shop blankets. Used to keep the cook chamber warm on windy and cool nights and double or triple layered are used to keep the meats warm. This works well in warmer times of the year -- slows the cooling but doesn't stay to hot too long.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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07-10-2011, 03:04 PM | #8 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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i just wrap in foil and then a towel if its gonna be just an hour or so. otherwise it goes into some kind of container as has been mentioned. its purty much cooked already so it just needs some time to get the juices in place.
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george spam, can't live without it |
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07-10-2011, 03:23 PM | #9 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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thanks guys. does anybody see a difference in the end product between resting in a cooler for say 5-6 hours or just resting in a towel1-2 hours(or blankets, nice suggestion BTW)?
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07-10-2011, 06:06 PM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I've done it with foil and then a towel and it was fine. I just can't bring myself to wrap a brisket directly into a towel for some reason.
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07-10-2011, 06:09 PM | #11 |
Full Fledged Farker
Join Date: 06-12-11
Location: Augusta, Ga
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Foil it, Towel it, Cooler it, Wait on it, Eat it!
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If your gonna go - Go all out! |
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07-10-2011, 09:01 PM | #12 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
anyway, it turned out well, just letting it rest WRAPPED IN FOIL and THEN in a towel for @ 2 hours. temp dropped significantly, so i'd be wary of any longer for serving guests. maybe 1.5 at most. not really sure i could tell the difference though between coolered for 4-6 hours and toweled for 2. except the coolered ones were hotter. anyway, just something i thought i'd try.
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