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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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Unread 07-11-2014, 08:41 AM   #1
Qbert60
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Default Brisket rest time

SO, I am always looking for ways to better my BBQ knowledge. I came across a youtube video with Harry Soo. He states that he allows his brisket to rest, with foil vented until the internal temp of the brisket is 170*. Then he holds in for at least 4 hours prior to turn ins. In the video, the IT of the brisket was 210*. I am thinking that it's probably gonna rest for at least 90 minutes, then cambro'd for 4 hours. that would mean his brisket is done between 7 & 7:30am.

2 questions:

1. Anyone do this or do similar? Willing to share?

2. Can this be modified to cooking at 275*-300*?
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Unread 07-11-2014, 09:12 AM   #2
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Don't know how old the video is but recently Harry has been using one WSM for all 4 meats in a competition. That means he has to have his brisket and butts off earlier than most other teams so he can cook the ribs and chicken. So, yes to your question.
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Unread 07-11-2014, 12:18 PM   #3
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I actually take it off at 203, open up and rest for a minimum of 3hrs. then reconstitute in ajus just before turn in.
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Unread 07-11-2014, 01:00 PM   #4
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I don't even put mine on until 7 or 7:30!
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Unread 07-11-2014, 02:25 PM   #5
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Quote:
Originally Posted by gettinbasted View Post
I don't even put mine on until 7 or 7:30!
Foil after 3 hours?
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Unread 07-11-2014, 02:57 PM   #6
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While researching how efficient a Cambro is, I read a similar article about Harry pulling the brisket around 6:30 AM to make room for the ribs and chicken. Once he puts the brisket down for rest, it goes into his Cambro. The article didn't say how much time there was between pulling from the pit and putting into the Cambro. I'm figuring that it is about a 5+ hour hold in the Cambro.

Which part are you looking to modify? The Cambro hold time, estimation on how long to let the brisket smoke at 275-300?
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Unread 07-11-2014, 03:13 PM   #7
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back when I just cooked on one smoker, I'd get the big meats done by 7:00 am and into the cambro.. no problems.
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Unread 07-12-2014, 09:09 AM   #8
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Maybe I didn't post my question carefully. He rested the brisket, vented open (not in cambro) until the IT was down to 170*, THEN CAMBRO'D IT. Trying to figure why he lets the temp drop down before he holds in in a cambro?
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Unread 07-12-2014, 09:10 AM   #9
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If you don't drop the temp it will continue cooking.
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Unread 07-12-2014, 06:32 PM   #10
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Quote:
Originally Posted by Porcine Perfection View Post
If you don't drop the temp it will continue cooking.
Well, I obviously don't know what I'm talking about then.
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Unread 07-12-2014, 07:59 PM   #11
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podge, you just gave out a pretty good tip....without even saying it.

i know you know exactly what was happening in that cambro.
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Unread 07-14-2014, 11:59 AM   #12
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OK, OK, I know that you have to vent it to keep from overcooking it. I guess that main question was time frame. That video was from 2012. He said that he teaches this in his class. Vent until the temp drops below 175*.

Check out the video here -

SO new question I guess. How long do you rest the brisket before putting it away?
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Unread 07-14-2014, 12:09 PM   #13
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Do you mean how long to we vent it? For me, I vent it for 10 - 15 minutes.

Now, how long do I rest it in the Cambro? At least 4 hours, typically longer.
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Unread 07-14-2014, 12:24 PM   #14
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A lot of people say you need long resting times on a brisket. It needs to rest, but I think these 5-6 hour rest times are as much a function of it fitting into someones timeline vs. being needed for the quality of the turn in.

The hotter you cook it, the longer you need to rest it, but for a low and slow cook you only need an hour of resting. It won't hurt it to be in the cambro for a lot longer than that, but it doesn't NEED it. In my process, the brisket is out for about 10-15 minutes before it hits the cambro.
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Unread 07-14-2014, 01:03 PM   #15
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Quote:
Originally Posted by Podge View Post
back when I just cooked on one smoker, I'd get the big meats done by 7:00 am and into the cambro.. no problems.
Yeah, once we determine that it's done, we wrap it back up and into the Cambro it goes. We don't vent. I know the thinking that it will continue to cook in the Cambro if you don't vent, but we've not had an issue.




.....then again.....don't listen to anything I say we can't seem to buy a brisket call this season.
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