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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 07-29-2013, 02:41 PM   #1
McEvoy AZ
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I have been working hard on improving my brisket and one thing seems to still give me trouble, holding brisket. My first attempts I think I would cook to a correct doneness but did not vent before putting into a cooler resulting in a brisket that was too done. Now I am venting the brisket, but maybe I am allowing it to cool to much, still resulting in dry brisket. Any tips on holding brisket would be very helpful.
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Old 07-29-2013, 04:03 PM   #2
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Inject your brisket with phosphates (ie: FAB B, Butchers etc.) to hold on to moisture and vent it for 10 minutes before putting it into you cooler or cambro.
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Old 07-29-2013, 04:07 PM   #3
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How are you cooking your brisket? That might help us figure out what may be going wrong with your cook. Holding should not result in your brisket drying out. Something else is amiss.
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Old 07-29-2013, 04:21 PM   #4
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I have cooked both hot and fast at 350 degrees and lowers at 260 degrees. Both cases I cook to around 203 degrees before pulling. I start checking for being done about 195 degrees. I cook till the probe easily slides in across the grain. I do wrap at about 160 degrees with about 1/4 cup of beef broth. I also use an injection that has phosphates. Just seems to be something I am missing. I really thought it might be the quality of meat but I cook choise cab briskets.
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Old 07-29-2013, 04:39 PM   #5
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I like to vent mine so that it stops the cooking process, but is still difficult to handle when I remove it from my Cambro. The time of this will vary based on several different variables--size/thickness of brisket, ambient temperature, temp of Cambro before putting it in, etc.
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Old 07-29-2013, 04:40 PM   #6
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Quote:
Originally Posted by pegraves View Post
Holding should not result in your brisket drying out.
It will if it is held so long it begins to cool considerably.
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Old 07-29-2013, 05:31 PM   #7
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I let my last one cool to 190 degrees and it seemed to cool way to fast. With in one hour it cooled to around 160 degrees.
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Old 07-29-2013, 09:00 PM   #8
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Quote:
Originally Posted by musicmanryann View Post
I like to vent mine so that it stops the cooking process, but is still difficult to handle when I remove it from my Cambro. The time of this will vary based on several different variables--size/thickness of brisket, ambient temperature, temp of Cambro before putting it in, etc.

Ryan, Please tell us more! I think Technique, rubs, injections, cutting technique would be a good start!
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Old 07-29-2013, 10:11 PM   #9
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When you put it in the cooler, is it wrapped or just sitting in there? Wrap in foil before it goes in the cooler. You shouldn't need to vent.
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Old 07-29-2013, 10:53 PM   #10
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Quote:
Originally Posted by Sawdustguy View Post
Inject your brisket with phosphates (ie: FAB B, Butchers etc.) to hold on to moisture and vent it for 10 minutes before putting it into you cooler or cambro.
This^. I've cooked a lot of CAB briskets, some of them good, some of them not so much. It's all about the marbling, CAB doesn't necessarily equate to good briskets IMO.
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Old 07-29-2013, 10:57 PM   #11
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I wrapped when at 160 degrees, then vent when I take off the smoker before putting in the cooler. I believe I am only letting it vent for about ten minutes. Are you suggesting I re wrap after it comes off the smoker.
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Old 07-30-2013, 05:35 AM   #12
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Try experimenting around with when you wrap. Consider a steak taken to 160 degrees. It's well done and the moisture has already been pushed out. Try wrapping earlier. I like to wrap at around 140-145.. still medium and juicy.
Also.. when you vent.. vent it until the internal temp equalizes and just begins to drop. That should be enough to stop the cooking process. Then unwrap and let it rest 15-20 minutes before you slice.. this should lessen the amount of juice you lose when you slice.
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Old 07-30-2013, 08:37 AM   #13
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I am going to try wrapping at 140. After you vent until the temp just starts to drop, do you:

1) wrap in a towel and place in your cooler
2) wrap in a towel and place on the counter or table
3) just place in the cooler only wrapped in the tin foil
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Old 07-30-2013, 08:55 AM   #14
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I hold them in a smaller cooler (28 qt). I don't vent but....I've probably already poked 8-10 holes in the foil from checking them before they go in. My $.02
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Old 07-30-2013, 09:21 AM   #15
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I vent brisket 20 minutes and butts 30 minutes. If air temps are normal. If its colder (50's) I would go less.
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