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Cooking Forum
Brisket Gurus?? Advice
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<blockquote data-quote="Shag" data-source="post: 5657084" data-attributes="member: 17275"><p>Yep![ATTACH=full]183806[/ATTACH]Edit: Oops, meant to quote you in that TAFKAP. But y'all know what I mean.</p><p></p><p>I give myself AT LEAST 24, prefer 30 hours, for a full packer brisket. At this point, I have left them wrapped in butcher paper, then 3 or 4 white towels (I like white so they can be bleached and not smell like smoke from now til eternity), then put in the Yeti for 10 hours once they reached 205. Best ones I've ever eaten. Still warm enough it hurt to hold it too long for slicing. I wouldn't worry a bit about resting for 12 hours doing the towel wrap and cooler method.</p></blockquote><p></p>
[QUOTE="Shag, post: 5657084, member: 17275"] Yep![ATTACH type="full" alt="1687831425142.jpeg"]183806[/ATTACH]Edit: Oops, meant to quote you in that TAFKAP. But y’all know what I mean. I give myself AT LEAST 24, prefer 30 hours, for a full packer brisket. At this point, I have left them wrapped in butcher paper, then 3 or 4 white towels (I like white so they can be bleached and not smell like smoke from now til eternity), then put in the Yeti for 10 hours once they reached 205. Best ones I’ve ever eaten. Still warm enough it hurt to hold it too long for slicing. I wouldn’t worry a bit about resting for 12 hours doing the towel wrap and cooler method. [/QUOTE]
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Brisket Gurus?? Advice
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