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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 08-20-2012, 05:13 PM   #1
Swamp Donkeyz BBQ
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Default Comp Brisket Holding Time

How long do you let your brisket rest before slicing and turning in? I hold mine for around 45 minutes. Not sure if it matters, but I cook my briskets HnF. I consistently place in the top three but always looking to improve.
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Old 08-20-2012, 05:25 PM   #2
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I wouldn't change what you are doing if you are consistently in the top 3. I hold mine for a couple of hours. Sometimes more, sometimes less, depending on the brisket and when it decides to get done.
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Old 08-20-2012, 05:43 PM   #3
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I hold for about 1.5 hours. But if you're having good results I'm not sure I would change....
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Old 08-20-2012, 06:43 PM   #4
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Just a question, but can you hold a Brisket too long? I hold brisket for 2-3 hours sometimes.
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Old 08-20-2012, 06:54 PM   #5
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This past weekend I held for nearly 5 hours. Wasn't the intention, just worked out that way.
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Old 08-20-2012, 07:04 PM   #6
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Thanks Guys. I was just curious about the time. Was wondering if it would stay moist longer, in the box, if I held it longer.
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Old 08-20-2012, 07:13 PM   #7
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Nah, as long as you vent it before putting it into the Cambro, otherwise it will continue to cook off. I have held them 5-6 hours with great results.
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Old 08-20-2012, 07:29 PM   #8
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i've held for 6 plus hours and 2 or so hours. same results....

as far as i understand HNF though, it benefits from a longer rest time to redistribute the moisture within the meat and break down the collagen because it came up to temp so fast.
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Old 08-20-2012, 10:06 PM   #9
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Quote:
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Nah, as long as you vent it before putting it into the Cambro, otherwise it will continue to cook off. I have held them 5-6 hours with great results.
Same here, we normally hold for 4-5 hours in the warmer and have been consistently finishing in the top of the field.
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Old 08-20-2012, 11:02 PM   #10
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For me, up to 6 hours rest doesn't seem to hurt it. I would want at least an hour resting time on it.
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Old 08-21-2012, 06:03 AM   #11
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When you vent do you leave it vented in the cambro or do you seal it back up before you put it in?
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Old 08-21-2012, 07:58 AM   #12
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I use a cooler and I toss it in wrapped in a towel. I "burp" the cooler every hour or so to release the steam build up.
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Old 08-21-2012, 08:18 AM   #13
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Ain't that the truth!!!

Quote:
Originally Posted by Brew-B-Q View Post
I wouldn't change what you are doing if you are consistently in the top 3. I hold mine for a couple of hours. Sometimes more, sometimes less, depending on the brisket and when it decides to get done.
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Old 08-21-2012, 08:23 AM   #14
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When you vent do you leave it vented in the cambro or do you seal it back up before you put it in?
I let the first large meat that comes off vent/cool to 185 in the cambro to warm it up and the rest cool on the table before going in. Yes seal back up after they have cooled.
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