Hacked off about a brisket ...
Moderator: TBBQF Deputies
-
- Wrangler
- Posts: 54
- Joined: Wed Feb 03, 2010 5:09 am
- Location: Austin
- Contact:
Re: Hacked off about a brisket ...
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.
-
- Outlaw
- Posts: 2074
- Joined: Fri Jan 08, 2010 10:41 pm
- Location: Lake Jackson, TX
- Contact:
Re: Hacked off about a brisket ...
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
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
-
- Pilgrim
- Posts: 14
- Joined: Sun Mar 13, 2011 11:43 pm
- Contact:
Re: Hacked off about a brisket ...
Being a newbie does everyone wrap in foil around 165?
Does wrapping in foil make it more tender and cook faster,moister?
sam
Does wrapping in foil make it more tender and cook faster,moister?
sam
- TXLNGHRN
- Cowboy
- Posts: 285
- Joined: Thu Aug 12, 2010 2:45 pm
- Location: Round Rock TX
- Contact:
Re: Hacked off about a brisket ...
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.
- RWBTEX
- Outlaw
- Posts: 1157
- Joined: Mon Mar 14, 2011 10:55 pm
- Contact:
Re: Hacked off about a brisket ...
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
SMOKIN' LONESTAR BBQ TEAM
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
Return to “Competition BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 12 guests