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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 09-13-2013, 12:38 PM   #1
FiremanMike
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Default Can a brisket rest in foil/cooler like pork butt?

Long story short, my 8lb brisket flat got done in lightning speed.. The thing is, eating time isn't for another 3 hours.. Is there any reason I can't wrap this in foil and let it sit, the way we do with pork butts?
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Unread 09-13-2013, 12:44 PM   #2
landarc
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That is what you are supposed to have done already.

Seriously, yes, it can be wrapped and coolered just the same, a lot of us do that all the time.
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Unread 09-13-2013, 12:47 PM   #3
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Get the cooler packed up good with towels and wait patiently.
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Unread 09-13-2013, 12:48 PM   #4
2000milesofsmoke
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Absolutely, some of my best briskets were held in a cooler for over 5 hours.
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Unread 09-13-2013, 12:49 PM   #5
FiremanMike
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Quote:
Originally Posted by landarc View Post
That is what you are supposed to have done already.

Seriously, yes, it can be wrapped and coolered just the same, a lot of us do that all the time.
<shrug> it didn't stall, I don't know why..
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Unread 09-13-2013, 12:57 PM   #6
landarc
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They don't always stall, especially at higher heats, then again, they stall like a a bad boy at other times.
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Unread 09-13-2013, 01:04 PM   #7
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I sit mine wrapped in the butcher paper I cook it in on the counter and it will slowly drop in temp over 2-3 hrs it will be 140-150. A cooler IMO unless you vent it well for 40 min or so will over cook it.
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Unread 09-13-2013, 02:03 PM   #8
Okie Sawbones
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I put my brisket in a warming blanket until ready to serve. Seems to work well for me.
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Unread 09-13-2013, 03:12 PM   #9
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It's a good idea to let it cool a bit (IT below 180)before coolering it, otherwise you are just going to keep cooking it
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