The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-18-2013, 03:10 PM   #1
bigbeef24
Full Fledged Farker

 
Join Date: 12-03-12
Location: Virginia Beach, VA
Downloads: 0
Uploads: 0
Default Resting time for brisket

Just finishing a prime brisket and have it in the cooler still wrapped. Ive read some different times and a little concerned that it is going to continue to cook. Any suggestions or tips?

Thanks,
Bigbeef24

Big Pappa UDS
Lang 48 Deluxe (In 4 weeks)
bigbeef24 is offline   Reply With Quote


Unread 06-18-2013, 03:16 PM   #2
Paulie
Got Wood.
 
Join Date: 05-20-10
Location: Ottawa, Ontario
Downloads: 0
Uploads: 0
Default

I prefer to rest my brisket uncovered or lightly covered with foil for 45 to 60 min or so after pulling to let things even out. It's going to keep cooking regardless, just not sure how a long wrapped rest will affect the finished product. Was it probing like buttah when you pulled it?
Paulie is offline   Reply With Quote


Unread 06-18-2013, 03:19 PM   #3
Porcine Perfection
is one Smokin' Farker

 
Porcine Perfection's Avatar
 
Join Date: 04-13-12
Location: KANSAS CITY MISSOURI
Downloads: 2
Uploads: 1
Default

Rest it unwrapped for about 15 minutes to keep it from continuing to cook. Foil it back up and rest it for at least one hour.
__________________
Old user name was JP7794

Jim - KCBS CBJ

Porcine Perfection BBQ Team - Follow us on Twitter and Facebook

18.5" WSM (1983 model) | 18.5" WSM (2010 model) | Packer Green Thermapen | Auber PID Temp Controller | QMaster Senior Temp Controller | Mini WSM | Green Bay Packer UDS
Porcine Perfection is offline   Reply With Quote


Unread 06-18-2013, 03:20 PM   #4
bigbeef24
Full Fledged Farker

 
Join Date: 12-03-12
Location: Virginia Beach, VA
Downloads: 0
Uploads: 0
Default

oh, yeah like butter. Should I let it rest in the juices?
bigbeef24 is offline   Reply With Quote


Unread 06-18-2013, 03:24 PM   #5
roksmith
is one Smokin' Farker
 
Join Date: 04-21-09
Location: Marietta, Ohio
Downloads: 0
Uploads: 0
Default

Stick a temperature probe in it while it's venting. When the temperature starts to go down, you are pretty safe wrapping it back up to rest.
__________________
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129
roksmith is offline   Reply With Quote


Unread 06-18-2013, 04:08 PM   #6
oldbill
is one Smokin' Farker

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bigbeef24 View Post
Just finishing a prime brisket and have it in the cooler still wrapped. Ive read some different times and a little concerned that it is going to continue to cook. Any suggestions or tips?

Thanks,
Bigbeef24

Big Pappa UDS
Lang 48 Deluxe (In 4 weeks)
If I'm cooking to an internal temp of 200, I'll pull the brisket at 195 and put it in the cooler. It'll climb another 5 to 6 degrees and then start slowly coming back down. I usually let it rest in there still wrapped for two hours or more letting it hold at about 200 degrees for as long as it want's to before it begins it's decent in temperature. While it's doing so any connective tissues that are left will let go and the juices go back to the center resulting in a very tender piece of meat. So in short, I pull the brisket about 5 degrees before the target temp is reached and rest it for two hours or more. When I cut it it's still almost too hot to handle and it wobbles on the cutting board due to a lack of connective tissues to hold it together!
__________________
Never Trust A Skinny Cook!!!
oldbill is offline   Reply With Quote


Unread 06-18-2013, 04:20 PM   #7
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I rest mine an average of 2 hrs or however long it takes for the internal temp to drop into the 150's wraped as it came off the pit in butcher paper on the counter top
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:28 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts