Comp brisket...when do you wrap?

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Raider18
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Re: Comp brisket...when do you wrap?

Postby Raider18 » Fri Aug 30, 2013 1:33 pm

Do you leave them standing wrapped in foil or tented?
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Re: Comp brisket...when do you wrap?

Postby bruno994 » Fri Aug 30, 2013 3:33 pm

Vented for about 10 minutes, wrapped back up and into a cooler with a layer of towels.
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Re: Comp brisket...when do you wrap?

Postby Raider18 » Fri Aug 30, 2013 3:59 pm

I assume the venting stops the cooking and the cooler just keeps it warm?
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Re: Comp brisket...when do you wrap?

Postby k.a.m. » Sat Aug 31, 2013 7:00 am

When the brisket hits 165° internal temp and I like the color it gets panned and tented with foil. The therm goes back into the mid flat section till the brisket reaches my target temp then I check for doneness. Once finished the brisket rests covered in the pan till the internal temp drops to around 165°.
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Re: Comp brisket...when do you wrap?

Postby bruno994 » Tue Sep 03, 2013 8:40 am

You got it Raider. Some will pull off at a certain temp without venting and allow the carry over cooking to finish the brisket off. I prefer to know that it is done before the rest in the cooler.
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Re: Comp brisket...when do you wrap?

Postby Scott P » Tue Sep 03, 2013 10:46 am

For those that wrap in butcher paper, do you leave it in that, then wrap in a towel? Or do you transfer to foil?
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Re: Comp brisket...when do you wrap?

Postby JMoney7269 » Wed Sep 04, 2013 5:28 pm

Straight from the cooker to cambro if I have a long was before slicing. I like a really tender juicy brisket, so this helps. Never falls apart
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