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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.

View Poll Results: How long do you rest your brisket?
15 minutes 2 2.63%
30 minutes 5 6.58%
45 minutes 5 6.58%
1 hour 28 36.84%
1 hour 30 minutes 6 7.89%
2 hours 16 21.05%
2 hours 30 minutes 2 2.63%
3 hours + 12 15.79%
Voters: 76. You may not vote on this poll

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Old 10-19-2011, 12:40 PM   #16
Full Fledged Farker

Join Date: 05-06-07
Location: Littleton, Colorado

I would like to rest it for an hour. But I have trouble resting it past 15 minutes. The smell drives me crazy until I'm slicing it up.

Klose 24x50 BYC
Backwoods Fatboy
Weber Kettle
[COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR]
Weber Gasser (out of gas)
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Old 10-19-2011, 02:09 PM   #17
On the road to being a farker
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Join Date: 08-11-11
Location: Beaver, PA

until it reads 150-160 degrees - sometimes 3 hours in a cooler
Primo Oval XL, Medium Big Green Egg, New Braunfels Off set, Weber SJ UDS, BRK
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Old 10-19-2011, 02:55 PM   #18
somebody shut me the fark up.
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Join Date: 04-02-07
Location: Warren, Vermont

One hour minimum, but it is usually longer.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Old 10-19-2011, 08:31 PM   #19
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA

Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
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Old 10-19-2011, 08:34 PM   #20
Found some matches.
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Join Date: 07-15-11
Location: Georgetown, TN

Rested one about 3 1/2 minutes tonight: just long enough for folks to smell it and come in the kitchen!
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Old 10-19-2011, 09:00 PM   #21
Dallas Dan
is one Smokin' Farker

Join Date: 02-28-11
Location: Dallas, Texas

When we have guest over, I like to keep it double wrapped in foil on the kitchen counter and the smell permeates through the house. After about 1-2 hours of smelling it they are starving to eat it.
BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen
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Old 10-19-2011, 09:13 PM   #22
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is one Smokin' Farker
Join Date: 09-24-06
Location: Mustang, Okla.

I'm in the 3+, just me though!
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Old 10-19-2011, 09:31 PM   #23
Big Ace
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Join Date: 08-04-10
Location: Orange County

At the very least 1 hour, but prefer at least 3 if time permits.
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Old 10-19-2011, 09:34 PM   #24
Big Ace
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Join Date: 08-04-10
Location: Orange County

Originally Posted by jbcain View Post
2 hours, fat side up
Why fat side up?
And do you cook fat side up or down?
I cook and rest fat side down.
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Old 10-20-2011, 07:17 PM   #25
Pitmaster T
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Join Date: 04-03-11
Location: Texas

as many as 8 hours (you got to pull them at the right firmness though) in my Proofing Oven/warmer wrapped in plastic.

And remember, my rubs makes my bark snap back at you when it sits on the table 10 minutes.

Certified KCBS Judge

Sauna girl, oh Sauna Girl, where once there was a world, for one breathe shining moment who was known as................... Sauna Girl
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