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re: What's the longest you've rested a brisket in a cooler?
Posted on 4/10/26 at 11:01 pm to CarRamrod
Posted on 4/10/26 at 11:01 pm to CarRamrod
When resting in a towel, I'm assuming you mean brisket wrapped in either butcher paper or foil and then a towel around that? Because a towel will absorb moisture if there's no barrier between it and the meat.
This post was edited on 4/10/26 at 11:02 pm
Posted on 4/11/26 at 12:08 pm to BurningHeart
Towels to fill the air space, definitely sealed away from juices.
Posted on 8/1/26 at 4:29 pm to LSUlefty
12 hours. Got the internal temp down to 165, then wrapped in saran wrap and aluminum foil, and placed back on smoker at 170 degrees. It was a very good cut of meat, so I need to try this technique on a normal prime brisket to see if it will be just as good. I was very impressed with the result.
Posted on 8/2/26 at 12:29 pm to LSUlefty
You can adjust the temp of your oven to rest large pieces of meat at the perfect 140 -160 degree temperature range.
Just last weekend I rested a Boston butt for about 8 hours.
The lowest temp my oven would go is 170 degrees. I tested it with a ThermoWorks thermometer and it would get as high as 200 degrees. At least at first. Then it would swing from 165 to 190. too high.
Set my oven to - 25 degrees and it was perfect. it would go from 140 to 163 and stay in that range. I was monitoring everything the whole time.
This will be my new go to for resting smoke meats from now on.
Just last weekend I rested a Boston butt for about 8 hours.
The lowest temp my oven would go is 170 degrees. I tested it with a ThermoWorks thermometer and it would get as high as 200 degrees. At least at first. Then it would swing from 165 to 190. too high.
Set my oven to - 25 degrees and it was perfect. it would go from 140 to 163 and stay in that range. I was monitoring everything the whole time.
This will be my new go to for resting smoke meats from now on.
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