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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 07-04-2013, 04:59 PM   #1
ClintHTX
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Join Date: 10-24-11
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Default Brisket experts or....cookers unite!

Planning a brisket cook tomorrow hot n fast. I want to incorporate the foil pan in this cook this time to ensure the juiciness. Should I cook the entire time with the pan or only use pan when time to wrap and add some apple juice in? What do you guys think?
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Old 07-04-2013, 05:17 PM   #2
Bludawg
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I use a Bakers rack with the pan under it when I cook 'em that way.
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Old 07-04-2013, 05:24 PM   #3
Woody1911a1
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a pan will catch any drippings , but will not ensure a juicy brisket . once that juice has left the meat , it ain't going back in .

i hot and fast at 300* wrap in foil @ an it of 165-170 and don't start probing for tender til 200 .

once it probes like butter , i wrap a lil more foil around it and put it in a cooler covering it with a large towel for 2 + hrs .

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