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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 04-15-2013, 04:21 PM   #1
Is lookin for wood to cook with.
Join Date: 08-07-12
Location: port neches
Default comp brisket issues

at home I prefer to cook without foil, or use bp at the end.. but at comps i dont seem to finish in time, always undercooked. i want to foil to ensure i am on time, but not lose any bark, or be too mushy. any ideas?
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Old 04-15-2013, 04:29 PM   #2
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

Cook at 300 Wrap at the 4 th hr in Butcher paper until probe tender Usually 1.5 -2 hrs after wrapping.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 04-15-2013, 04:37 PM   #3
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Join Date: 02-07-11
Location: brenham, texas

Big +1 that almost literally what I do at home and comps.
At my last comp and several before I had been running the brisket @325 grate temp, not some temp. Coming out real tender and juicy after a good rest in the Cambro. Threw it on @5:45 am and it was done @10:45. They were both 15 lbs before trimming.
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