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Unread 06-30-2013, 12:04 PM   #1
coastal
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Default cooler resting. how long is too long?

So smoked a brisket yesterday for a get together my wife was having.

The weather turned out different then the weatherman said and we delayed everything 3 hours until the storm passed (it was a outside party).

Since I wasnt sure when we would get started I rested in a cooler in a towl.

It was in the for around 3 hours and when I got it out it was almost as hot as pulling it off the smoker.

It wasnt bad or totally overdone but it definitely was more done than I thought it was when I pulled it off

This was my first time resting in a cooler for a long period of time and I want to blame it on that. Should i have rested it again after pulling it from the smoker because it was so hot?
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Unread 06-30-2013, 12:12 PM   #2
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I was thinking about this also, If the meat holds its temps high then it is still cooking. I wold definitely rest again out of the cooler till it reaches the temp you would usually cut it at. If it is too hot still you run the risk of steaming off a lot of moisture and drying the meat out.
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Unread 06-30-2013, 12:19 PM   #3
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I will usually let the meat rest in the open (and open up the foil if wrapped) for about 20 min to make it stop cooking. Then I will rewrap the foil, wrap in a towel and place in a cooler.
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Unread 06-30-2013, 12:23 PM   #4
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Quote:
Originally Posted by nucornhusker View Post
I will usually let the meat rest in the open (and open up the foil if wrapped) for about 20 min to make it stop cooking. Then I will rewrap the foil, wrap in a towel and place in a cooler.
Yep. Me too.
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Unread 06-30-2013, 12:28 PM   #5
coastal
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Quote:
Originally Posted by nucornhusker View Post
I will usually let the meat rest in the open (and open up the foil if wrapped) for about 20 min to make it stop cooking. Then I will rewrap the foil, wrap in a towel and place in a cooler.
There was the mistake. I will do this next time
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