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Storing a cooked brisket

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    Storing a cooked brisket

    According to BBQ champion Harry Soo from "Slap Yo' Daddy" BBQ, he said to remove the wrapped brisket from the smoker when the temp reaches 205 deg. internal. Open up the foiled brisket and let it cool until the internal temp lowers to 170 to prevent over cooking, then wrap tight and store. Any feedback on this?
    Last edited by airforcekixbutt; October 11, 2014, 05:14 PM.

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    Welcome airforcekixbutt, thanks for joining we're glad to have you here! I'm moving this thread into the Recipes > Beef thread so it can be in its proper place and searchable in the future. Now when you get your answers and the discussions that follow, it can be searched and found better there.

    To answer your question, check out this page!

    Would you mind giving us another bio of yourself back in the Introduce Yourself thread where you originated this one? Much appreciated! Also, when you get a minute, check out Pit Boss' Welcome & Announcements channel, as well as the tips posts in that channel. These will help you learn your way around The Pit, as well as set up your signature. There's also a post that explains the best way to post nice big pics here... we like to see bragging pictures of your equipment and your cooks. We look forward to hearing more from you! Enjoy!

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