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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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06-10-2008, 01:05 PM
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#1 |
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Found some matches.
Join Date: 04-05-08
Location: Blue Springs, MO
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Brisket Life after the cooler
All,
I know that most everyone pulls their briskets between 190 and 2?? and then will let them rest in a cooler 4 to 5 hours. But my question is this, once you pull the brisket out of the cooler, do you let it cool somewhat or go right in to slicing? Smitty Hootchie Cootchie BBQ |
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06-10-2008, 01:11 PM
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#2 | |
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Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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I would
Quote:
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/ |
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06-10-2008, 01:33 PM
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#3 |
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is one Smokin' Farker
Join Date: 04-23-07
Location: Modesto, CA
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We crack open the foil and let it cool down for about 15-20 minutes before slicing.
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-Jason The Smokepranos Competition BBQ Team Custom 24" x 72" trailered offset Large Big Green Egg Stumps clone WSM Char-something Gasser Modesto, CA |
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