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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 07-15-2014, 07:36 AM   #31
is One Chatty Farker

Join Date: 07-02-13
Location: The Shenandoah Valley

Originally Posted by Qbert60 View Post
Why not just put the brisket on the bottom?
Without a barrier the pork will keep the temp higher in the box no matter where they are located.
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Old 07-15-2014, 08:44 AM   #32
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Join Date: 06-23-14
Location: Memphis, TN

I don't foil, but I also don't compete. When cooking at home, I will pull the brisket, wrap in foil, wrap in towels and hold in a cooler. There is definitely carryover cooking when I do this. I've begun to pull them just shy of probe tender.
KCBS Master CBJ, 18.5" WSM, "big a** grill," other stuff, heavy appetite
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