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At what temp do you double wrap your brisket?
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Rocko-la
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Joined: 28 Jan 2010
Posts: 467

PostPosted: Wed Jul 11 12 1:42 am    Post subject: Reply with quote

Dr. Strangelove wrote:

Go to places like Kruez market, Blacks, or Smittys in Lockhart Tx, Meyers in Elgin etc...and see how much foil or how many probes are used...it's all about feel and fire.


You don't see them put mustard on their briskets either!
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zilla
BBQ Super Pro


Joined: 09 Jul 2005
Posts: 1190
Location: Universal City, Texas

PostPosted: Thu Jul 12 12 9:44 pm    Post subject: Reply with quote

SoEzzy wrote:
zilla wrote:
Do what you like.
like what you do!

I foil mine when the color is right and it begins to crack and weep. 170* maybe?

Bring it too temp then one layer of clean foil and rest in a Mexican blanket for 3 hours. Open to cool for 15 minutes, slice and eat asap or sooner. Chinese blankets won't work


You win a lot of Brisket categories, don't you zilla?


I do Ok in brisket but could always do better ya know. Wink
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Zilla

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zilla
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Joined: 09 Jul 2005
Posts: 1190
Location: Universal City, Texas

PostPosted: Thu Jul 12 12 9:46 pm    Post subject: Reply with quote

k.a.m. wrote:
zilla wrote:
Do what you like.
like what you do!

I foil mine when the color is right and it begins to crack and weep. 170* maybe?

Bring it too temp then one layer of clean foil and rest in a Mexican blanket for 3 hours. Open to cool for 15 minutes, slice and eat asap or sooner. Chinese blankets won't work

My old Friend I am writing all your secrets down ya know. Wink Very Happy


It's all good Kevin! Wink
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