First Brisket for Thanksgiving

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arkansas35

Newbie
Original poster
Nov 18, 2011
7
10
Morgan City, Louisiana
Hi All,

I'm new to the site and loved all the pics and posts. 

When you all foil your briskets at 160-170 degrees, can you put that in a foil pan with liquid and just keep it in that until you are ready to cut?  I understand about the rest time, just wanting to know if I can just keep it in the foil pan to finish cooking and rest time too.

Thanks in advance!
 
Yup!!!

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      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451gest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!
 
Last edited:
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Hi All,

I'm new to the site and loved all the pics and posts. 

When you all foil your briskets at 160-170 degrees, can you put that in a foil pan with liquid and just keep it in that until you are ready to cut?  I understand about the rest time, just wanting to know if I can just keep it in the foil pan to finish cooking and rest time too.

Thanks in advance!
Absolutely!!!

I started doing that, because I got tired of small holes getting into my foil, and leaking all of that awesome juice.

Foil pans are much stronger.

Bear
 
Thanks all,

I was hoping it would be good.  I love the dollor tree, plenty of sizes and all for $1..lol!!

I will take pics through out and post them after!
 
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