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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 07-23-2013, 01:44 PM   #1
Dex
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Default Brisket holding time

We have our first competition approaching and we are working on our timeline.

Typically how long do you hold your brisket in the Cambro before slicing? Also, what is the maximum time you would feel comfortable holding your brisket before slicing?

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Old 07-23-2013, 01:52 PM   #2
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About 4 hours for us. I have held one for over 6 hours for a family get together. Came out hot enough to still need gloves to handle. Keith
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Old 07-23-2013, 02:02 PM   #3
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typically 5 hours for me.
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Old 07-23-2013, 02:24 PM   #4
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NORMALLY, it's around 4 hours for us, but that varies according to when it gets done, of course.
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Old 07-23-2013, 02:30 PM   #5
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Quote:
Originally Posted by Wampus View Post
NORMALLY, it's around 4 hours for us, but that varies according to when it gets done, of course.
Thanks Wampus.... we saw you guys at New Pal. You looked busy so we didn't bother you

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Old 07-23-2013, 02:40 PM   #6
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3 to 4 for me
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Old 07-23-2013, 02:42 PM   #7
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So in your time line you are trying to make part of it putting brisket into cambro? I would try and avoid that as much as possible
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Old 07-23-2013, 02:56 PM   #8
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So in your time line you are trying to make part of it putting brisket into cambro? I would try and avoid that as much as possible
Its unavoidable for us
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Old 07-23-2013, 02:58 PM   #9
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I am not 100% sure on this, but I think a wsm is cheaper then a cambro. I am 100% against cambros, but I know a lot of people who use them have success.
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Old 07-23-2013, 03:02 PM   #10
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Quote:
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I am not 100% sure on this, but I think a wsm is cheaper then a cambro. I am 100% against cambros, but I know a lot of people who use them have success.
I bought 2 for $50 on craigslist!
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Old 07-23-2013, 03:11 PM   #11
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Quote:
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I am not 100% sure on this, but I think a wsm is cheaper then a cambro. I am 100% against cambros, but I know a lot of people who use them have success.
???????Really. I hold brisket in a small cooler. But I would hold it in a cambro if I had another one. How do you hold briskets?
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Old 07-23-2013, 03:14 PM   #12
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Quote:
Originally Posted by Jacked UP BBQ View Post
I am not 100% sure on this, but I think a wsm is cheaper then a cambro. I am 100% against cambros, but I know a lot of people who use them have success.
Just curious. Why are you against them?
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Old 07-23-2013, 03:25 PM   #13
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I dont hold brisket unless I am catering, cambros are for catering. I know people have to use them for cooker space, but taking a piece of meat directly off of a cooker and letting it rest for 30 minutes will most likely give you best results. Like I said many people cambro and cooler. There is just no benefit if its not necessary.
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Old 07-23-2013, 04:00 PM   #14
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Quote:
Originally Posted by Jacked UP BBQ View Post
I dont hold brisket unless I am catering, cambros are for catering. I know people have to use them for cooker space, but taking a piece of meat directly off of a cooker and letting it rest for 30 minutes will most likely give you best results. Like I said many people cambro and cooler. There is just no benefit if its not necessary.
Seems like a lot tools/equipment BBQ teams have are things that were never intended to be used in the manner in which we use them .
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Old 07-23-2013, 04:05 PM   #15
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We are having trouble with briskets too.... They are probe tender, then we take them off and into the cambro for a couple of hours, when we go to slice the are hot but they seem to have tightened back up. They aren't very tender at all.
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