Hacked off about a brisket ...

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backyard
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Re: Hacked off about a brisket ...

Postby backyard » Wed May 18, 2011 3:15 pm

I'm going to suggest you try someting. Cook it just like you are but when you take it off triple wrap it in foil and don't put it in a cooler. Let it rest 2 or so hours in the open. I think you might be pleased with the end result.
jtilk
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Re: Hacked off about a brisket ...

Postby jtilk » Wed May 18, 2011 3:20 pm

TXLNGHRN wrote:At my last comp I did 2 briskets, foiled both at 165, they were tough then, pulled at 195 still did not past the poke test, rested in a cooler for 3 hours and they fell apart. I have no idea what was going on. This was my 2nd time using the cooler. The first time I used it for a catering gig and 17 briskets came out unbelievably good. Which I guess is a good thing, I go paid to cater not to compete.....


Before sticking in the cooler did you let it air out ?? If you take a brisket directly off the pit and wrap in foil without airing out it'll raise close to 10 degrees and continue to cook, causing it to "overcook" and fall apart.
-Josh

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sdman
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Re: Hacked off about a brisket ...

Postby sdman » Wed May 18, 2011 4:06 pm

Being a newbie does everyone wrap in foil around 165?

Does wrapping in foil make it more tender and cook faster,moister?

sam
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TXLNGHRN
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Re: Hacked off about a brisket ...

Postby TXLNGHRN » Wed May 18, 2011 4:30 pm

I put them in hot. Guess that was it. At home I don't wrap or cooler, but I had such good luck with it on the first time I thought it would turn out the same at the comp.
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RWBTEX
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Re: Hacked off about a brisket ...

Postby RWBTEX » Thu May 19, 2011 7:29 am

backyard wrote:I'm going to suggest you try someting. Cook it just like you are but when you take it off triple wrap it in foil and don't put it in a cooler. Let it rest 2 or so hours in the open. I think you might be pleased with the end result.



i concur
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