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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-05-2013, 01:18 PM   #16
sliding_billy
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Too cool. I am just north of 380 (left at Specs on Bridgefarmer and right at the T. Subdivision is a little bit down the road on the left). Funny thing is the subdivision I was in was on 380 in my old house too (Paloma creek North).
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Unread 09-05-2013, 01:32 PM   #17
oldbill
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If I'm cooking well ahead of time I'll let the meat cool for 15 minutes or so and then I wrap it and cooler it with some towels and newspaper but most of the time I leave the meat out for about 15 minutes or so to allow the temp to come down, then I'll foil it and leave it in a roasting pan with a folded towel on top of it. I usually let the larger cuts like brisket or pork butt rest for a minimum of 2 hours but usually three.
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Unread 09-05-2013, 01:57 PM   #18
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I had a couple of 5lbs butts this past weekend that I held in the oven @ 170 for about an hour, as that's as low as our oven goes. They were good, but I think I dried them out a bit. Next time I'll just pop them in the oven covered with no heat.
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Unread 09-05-2013, 01:57 PM   #19
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They were still delicious anyway!
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Unread 09-05-2013, 08:22 PM   #20
njfoses
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Quote:
Originally Posted by Bludawg View Post
The longer the rest the better the end result. I stopped using a cooler about a year ago I let it rest on the counter for a few hrs and slowly cool down into the 150's the result is better texture and a moister end product. As it cools the fibers relax and the gelatin lays in between them making it moist. If I need to hold past two hrs at that time I will put in in a low oven to keep it warm or a preheated cooler. Holding in a cooler or a low oven straight from the smoker it will continue to cook and the gelatin will still be runny ending up on the board or all over you hands not locked in the meat leaving you a dryer product. Also with a brisket never slice more than you can eat. slices will dry up because there is more surface area. I cringe everytime I see a brisket post and the whole thing is carved up it always looks dry.
Do you have the meat foiled on the counter or uncovered?
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Unread 09-05-2013, 09:26 PM   #21
landarc
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If I am going to serve within a two hour time frame, I hold it tented under foil and on the counter. If I am looking longer, then once I let it sit for 10 minutes or so, I will place it in a preheated cooler of a low oven, around 155F to 165F.
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