Big Poppa's Brisket tips
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Big Poppa's Brisket tips
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Thread: Big Poppa's Brisket tips

  1. #11
    Senior Member Chili Head's Avatar
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    Hey BP do you cook yours on the top rack or bottom?
    I think the temp is higher on the bottom rack...closer to the fire pot.
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  2. #12
    Administrator Big Poppa's Avatar
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    I cant give away all my secrets!

  3. #13
    Senior Member sparky's Avatar
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    Can we make this thread a sticky plz.
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  4. #14
    Administrator Big Poppa's Avatar
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    I don tknow how...that carterq and scooter do though

  5. #15
    Senior Member MossyMO's Avatar
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    Quote Originally Posted by Big Poppa View Post
    9. I vent it for about 3-5 minutes...I separate the fat from the foil juices and discard the fat and pour about 1/2-3/4 cup of foil juices and re tighten the foil and let rest at room temp. After about a half hour I put some towels on top. I avoid cambros and coolers with brisket at all costs.

    10. I will lightly sauce the flat and return it to the cooker for about 5 minutes to set.
    Excellent topic, thanks for posting!

    I differ on #9 as I go direct from cooker to cooler with the brisket tightly double wrapped in foil with towels added. As far as how long it sits in the cooler I've went as long as 6 hours and it is still steaming hot.

    I have only done a few briskets in my life and with your practicing and comp experience am interested in hearing your thoughts on why to open foil to remove steam and why you avoid coolering? and if anyone else has thoughts or experience on my questions, please chime in!

    As for #10 I like the idea and want to try that on the next, honestly makes quite a bit of sense and feel silly I never thought about doing that...

  6. #16
    Administrator Big Poppa's Avatar
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    The residual cook on is lessened if you vent. The cooler will create more steam

  7. #17
    Administrator Big Poppa's Avatar
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    mossy let me clarify something...I am not saying that this is the only way to cook a brisket...its the way I cook them and then thoughts behind my madness!

  8. #18
    Senior Member MossyMO's Avatar
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    Quote Originally Posted by Big Poppa View Post
    mossy let me clarify something...I am not saying that this is the only way to cook a brisket...its the way I cook them and then thoughts behind my madness!
    Nope, understand completely... just wanted to hear the reasoning behind that method; thanks!
    Everyone has their own preference, but doesn't mean it is the only way; heck I know people that will only smoke with fresh, green, small tree branches... nobody is right or wrong, just preference and taste buds differences.

  9. #19
    Good discussion!

    Quote Originally Posted by Big Poppa View Post
    7. I make sure that there is no air in the foil.....steamed meat isn't good...you are braising.
    For clarification's sake, when you say "steamed meat isn't good" you're referring specifically to this type of a cook, correct? Pastrami is traditionally steamed after being smoked, & I'm gonna tell my mom you said her pressure cooked beef for Beef & noodles isn't good! (just funnin' ya! )

    Seriously, a big advantage I see when I wrap tightly versus braising in a pot or pan is wrapping tightly leaves no room for water vapor to circulate, so the heat is forced to gently rise up through the meat. It may soften the bark slightly, but doesn't destroy it like braising in a pan might.

    If I have to transport any distance for a church luncheon, etc. then I tend to use a foil pan because it makes for easy transporting, serving & clean-up. But I know I'm giving up the bark when I do that.
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  10. #20
    Administrator Big Poppa's Avatar
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    i use a foil pan but the brisket is tightly wrapped in double foil....steamed brisket for competition will get you last place.

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