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Started By
Message
Resting brisket
Posted on 7/19/25 at 9:16 am
Posted on 7/19/25 at 9:16 am
I am planning to serve dinner at 6:00. However the brisket is already 187 degrees so it may be done at noon ore before.
How long can you safely rest it wrapped in towels in a cooler.
How long can you safely rest it wrapped in towels in a cooler.
6
Posted on 7/19/25 at 9:16 am to roobedoo
Easily 6-8 hours.
Posted on 7/19/25 at 9:29 am to roobedoo
quote:
A brisket can safely rest in a cooler for several hours, but it's crucial to monitor the internal temperature to ensure it stays above the danger zone (40°F - 140°F). A good rule of thumb is to aim for a minimum of 2 hours, and many people rest it for 4-6 hours or even longer, provided the temperature stays above 140°F. Factors like the cooler type, preheating, and external temperature can affect how long it can safely rest.
Resting a brisket in a cooler
Put in one these, wrap in towels and stuff in a cooler.
Thermal bag
This post was edited on 7/19/25 at 9:35 am
Posted on 7/19/25 at 9:53 am to roobedoo
I have put one in an ice chest for 6 hours and it was still steaming when I took it out.
Posted on 7/19/25 at 9:57 am to chryso
Temp spike says 192, so definitely ready around noon
Posted on 7/19/25 at 9:58 am to roobedoo
Let it cool to 150-160 before wrapping it in towels and putting it in a cooler.
Posted on 7/19/25 at 10:00 am to roobedoo
Using a pellet smoker. What are thought on cranking down to 185 to extend cook time then back to 225, to time it a little better?
Or just let it be.
Or just let it be.
Posted on 7/19/25 at 10:25 am to roobedoo
quote:
just let it be.
If it were me I’d let it cook through all the way then try to keep in oven or ice chest after that. If you want to reheat before serving it would be easy enough. I think you avoid drying it out this way
Posted on 7/19/25 at 12:27 pm to duckblind56
I rest at least 4 hrs minimum some sometimes 8 in my bbq blanket
LINK
I recently did a brisket the day before and let it rest 10 140 and left wrapped in tallow in my oven at 150 for 10 hrs.
LINK
I recently did a brisket the day before and let it rest 10 140 and left wrapped in tallow in my oven at 150 for 10 hrs.
Posted on 7/19/25 at 6:03 pm to roobedoo
How'd it come out? I had the same problem a few years ago and rested for ~6 hours in a cooler for the first time. Best brisket I ever made. I always aim to be done 4-6 hours early and do an extended rest now. Takes off a ton of pressure if the cook ever runs long and the brisket is stubborn in the stall.
Posted on 7/19/25 at 9:30 pm to xXLSUXx
The temp spike battery lasted almost the entire rest. I took it off the pit around 11:45 and it was still 145 degrees at 5:00 when the battery died.
The point was really good but about half of the flat was dry.
I am not sure if I can blame the resting for that.
The point was really good but about half of the flat was dry.
I am not sure if I can blame the resting for that.
Posted on 7/20/25 at 7:29 pm to roobedoo
First off, I wouldn't rely as much on temperature as I would on feel to determine when the brisket is ready to come off the smoker. Most importantly, the flat needs to be probe tender. Typically that's around 200-205 but not always. Once the probe glides in and out with almost no resistance, it is done.
Secondly, I agree with the cooler comments. One hack that I've used before - heat up the cooler by pouring in some very hot water (just a quart or two is fine) and draining it out right before you place the brisket in there. Not a must but I prefer to do this if I'm resting in the cooler for more than 2 hours.
Thirdly, you absolutely can oven-rest. Most cooks don't like to do this because ovens typically will only hold at 180-190 (or whatever the "warm" setting is) but I've found it is plenty doable. I once smoked a brisket from about 10a - 11p, let it rest at room temperature (still wrapped in butcher paper) for 45 mins to stop the cooking process, then placed it in an oven on warm for 10ish hours overnight. When I took it out of the oven, the internal temp was 165-170, so I just let it sit out for 30-45 mins until it dropped to 145 before slicing. Probably the best brisket I've ever cooked.
Secondly, I agree with the cooler comments. One hack that I've used before - heat up the cooler by pouring in some very hot water (just a quart or two is fine) and draining it out right before you place the brisket in there. Not a must but I prefer to do this if I'm resting in the cooler for more than 2 hours.
Thirdly, you absolutely can oven-rest. Most cooks don't like to do this because ovens typically will only hold at 180-190 (or whatever the "warm" setting is) but I've found it is plenty doable. I once smoked a brisket from about 10a - 11p, let it rest at room temperature (still wrapped in butcher paper) for 45 mins to stop the cooking process, then placed it in an oven on warm for 10ish hours overnight. When I took it out of the oven, the internal temp was 165-170, so I just let it sit out for 30-45 mins until it dropped to 145 before slicing. Probably the best brisket I've ever cooked.
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