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FTC question for briskets
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clemsontyger97
Posts: 390
I know this will vary, but generally speaking for briskets, do most of you let it rest a bit before wrapping and adding to cooler (assuming you went unwrapped during the cook). I'm going to try my third attempt at brisket soon, and just been doing some reading of many, many threads this morning...mostly turbo brisket threads.
--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers.
Comments
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I usually do brunt ends with the point so I wrap the flat and FTC it till I am ready to slice. I then pull it out and let it set for about 15 minutes or so, then I slice. I have just taken it off and right into FTC. Others should chime in as well. Works for me every time.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Yes, after I've pulled the brisket, I cut a 4" by 4" inch square in the foil and let the brisket come down to 170. Then I put it in the cooler, otherwise it continues cooking.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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I would assume the consideration of carry over should be given even more weight when turboing, when there is even more potential to carry over more heat than with a low and slow.
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Another vote for a cool-down phase before FTC. I generally let it sit on a cooling rack for around 20 minutes before the FTC. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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It takes a brisket about 2 hours to come down to 140 if left out. So I just leave them out for 2 hours. No cooler no towel.
Kansas City, Missouri
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