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View Poll Results: How long do you rest your brisket?
15 minutes 2 2.74%
30 minutes 5 6.85%
45 minutes 5 6.85%
1 hour 27 36.99%
1 hour 30 minutes 6 8.22%
2 hours 15 20.55%
2 hours 30 minutes 2 2.74%
3 hours + 11 15.07%
Voters: 73. 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]
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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.

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Old 10-19-2011, 08:31 PM   #19
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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
Kosmo's Q
is one Smokin' Farker

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Location: Mustang, Okla.

I'm in the 3+, just me though!
The New Generation of Injections / Marinades / Rubs
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Old 10-19-2011, 09:31 PM   #23
Big Ace
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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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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
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