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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 03-13-2011, 07:56 PM   #16
Three porks
Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL

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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Old 03-13-2011, 09:26 PM   #17
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Join Date: 11-11-07
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