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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-10-2011, 01:32 PM   #1
boogiesnap
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Default 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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Unread 07-10-2011, 01:33 PM   #2
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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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Unread 07-10-2011, 01:36 PM   #3
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Quote:
Originally Posted by The_Kapn View Post
That's what I do if I don't intend to hold it for several hours.
Works fine.

TIM
thank you, do you notice a difference? or not so much?
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Unread 07-10-2011, 01:36 PM   #4
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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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Unread 07-10-2011, 01:41 PM   #5
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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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Unread 07-10-2011, 01:55 PM   #6
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Some people just put it in the microwave and let it rest.
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Unread 07-10-2011, 02:41 PM   #7
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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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Unread 07-10-2011, 03:04 PM   #8
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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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Unread 07-10-2011, 03:23 PM   #9
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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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Unread 07-10-2011, 06:06 PM   #10
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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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Unread 07-10-2011, 06:09 PM   #11
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Foil it, Towel it, Cooler it, Wait on it, Eat it!
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Unread 07-10-2011, 09:01 PM   #12
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Quote:
Originally Posted by bigabyte View Post
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.
i knew that was coming at some point.

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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