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Message
Resting smoked brisket
Posted on 11/12/23 at 4:30 pm
Posted on 11/12/23 at 4:30 pm
If you pull a brisket between 200-205, do you let it cool to about 150 then put it in a cooler, or do you put it straight in,,,,,second question, do you prewarm you cooler or do you put in at room temp?
9
Posted on 11/12/23 at 4:50 pm to Boston911
Don't prewarm. Put right in the cooler after taking off the smoker (wrapped in butcher paper or a towel).
Posted on 11/12/23 at 5:07 pm to Boston911
quote:
(wrapped in butcher paper or a towel).
Do NOT wrap in a towel....wrap in pink butcher paper or aluminum foil, then a towel or something similar.
Butcher paper vs foil is whole debate on it's own.
Posted on 11/12/23 at 5:25 pm to Boston911
I usually wrap it then set it straight in the ice chest. I typically don’t have enough time to let it rest unwrapped but I find that it also doesn’t make much of a difference.
Posted on 11/12/23 at 6:43 pm to Boston911
I take a room temp cooler and put two folded bath towels in it. I then pull the brisket (already wrapped in pink butcher paper) and place it on the towels. I then cover with another towel and close the cooler lid.
Posted on 11/12/23 at 6:55 pm to Boston911
I let it cool a little before going in the cooler to avoid carry over cooking.
Posted on 11/12/23 at 11:35 pm to Boston911
So many towels wasted…
Posted on 11/13/23 at 9:41 am to PJinAtl
quote:
I take a room temp cooler and put two folded bath towels in it. I then pull the brisket (already wrapped in pink butcher paper) and place it on the towels. I then cover with another towel and close the cooler lid.
This and then burp the cooler every 20-30 minutes for the first hour to let out the excess heat.
Posted on 11/13/23 at 9:47 am to Boston911
oven at 140
Posted on 11/13/23 at 9:55 am to Sea Hoss
quote:
This and then burp the cooler every 20-30 minutes for the first hour to let out the excess heat.
Excess heat? In excess of what? The temperature inside the cooler is not going to be increasing 30 min or more later, is it?
If you are planning on eating the brisket ASAP, just let it rest on the counter 30 - 60 min. If it is going to be a while, keep it in the cooler for several hours.
This post was edited on 11/13/23 at 9:57 am
Posted on 11/13/23 at 9:56 am to t00f
I did an extended hold on a brisket recently with with my oven set at 150 and it was the best brisket I’ve ever done. First time holding one that long.
Posted on 11/13/23 at 12:14 pm to Boston911
Pull it off the smoker at 198-205, wrap in towels, drop it in a cooler and let it rest 4-8 hours. It will still be at serving temp and very tender.
Posted on 11/13/23 at 12:41 pm to duckblind56
By butcher paper” are y’all talking about freeze wrap?
Posted on 11/13/23 at 12:45 pm to Quatrepot
Posted on 11/13/23 at 1:31 pm to Glock17
Tks
Posted on 11/13/23 at 2:05 pm to Boston911
Most ovens only go down to 175 or 170. However I discovered many ovens to include mine have calibration settings where you can adjust the temperature down. This is how I was able to get mine down to 150.
Perfect holding temp. Cook the brisket overnight and let rest in a 150 oven all day and it will be perfect temp for slicing and serving whenever you are ready to eat.
Note: I kept mine wrapped in butcher paper and placed the entire wrapped brisket in an aluminum pan added a half cup of water and covered. Makes for a moist environment without destroying the bark.
Perfect holding temp. Cook the brisket overnight and let rest in a 150 oven all day and it will be perfect temp for slicing and serving whenever you are ready to eat.
Note: I kept mine wrapped in butcher paper and placed the entire wrapped brisket in an aluminum pan added a half cup of water and covered. Makes for a moist environment without destroying the bark.
Posted on 11/13/23 at 2:05 pm to Mister Bigfish
quote:
I did an extended hold on a brisket recently with with my oven set at 150 and it was the best brisket I’ve ever done. First time holding one that long.
Same. Rest on the counter until it gets down to 160ish then into the oven for 12-16hrs.
Most ovens only go down to 170 though. If this is the case with yours, you can more than likely recalibrate it down 20 degrees by holding down the "Bake" button for 10 seconds. When it starts flashing hit the down arrow until it shows -20. Just remember to reset it after your hold is finished.
I confirm my temp with a grate thermometer as well.
Posted on 11/13/23 at 6:15 pm to Quatrepot
Posted on 11/14/23 at 2:39 am to Mister Bigfish
quote:
I did an extended hold on a brisket recently with with my oven set at 150 and it was the best brisket I’ve ever done. First time holding one that long.
I have been doing this method for years. I have also left a brisket in the oven at 150 for up to 10 hours. The family claims it's the best brisket they have ever had, in comparison to bbq restaurants.
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