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Thread: Brisket Juicy At Slice Then Dried Out!

  1. #11
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    Thanks, Excellent point, yes I did just that. By resting I'm guessing you mean open the foil/paper wrap, let the heat escape, then by holding you mean re-wrap it until ready to serve?

  2. #12
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    Love the idea of the steamer, I'm trying to save that crispy bark, and afraid the steam will soften it up....but the steamer warm up makes total sense to me. Thanks

  3. #13
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    Excellent suggestions, slicing at table...will do that next time. Love the vac sealing idea for leftovers, and then boiling water for reheat....and yes, love the jus in ice cube trays....Thanks!!

  4. #14
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    Thanks all for the advice

    Thanks for the key advice on resting the brisket, allowing to cool for 30" or so, before holding until serving. Also the practical slice as you serve, not ahead of time.

  5. #15
    TVWBB All-Star Mike David P's Avatar
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    Wow! What great advice listed above. The only other thing I can offer is that I never do a Brisket that is not graded at Choice or above. Expensive cut which requires much effort. I have ruined my share of Selects over the years. Just my .02 and Good Luck! I too vac pac



    On edit the Wife decided to get creative with the names.
    18 WSM, Spirit S-320, Char-Broil Big Easy, Wife 1956 model

  6. #16
    TVWBB All-Star BFletcher's Avatar
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    Good luck, Tom. What you described above is exactly how I differentiate between resting and holding.

    LOL @ your wife's naming scheme, Mike.

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