Letting The Brisket Rest After The Cook, Ideal Temperature

[Chett. L]

I want to understand the technique and methods and get the general idea after your done smoking your Brisket around 12 hours more or less.

Assuming you pull the brisket off at 203 to 208 thereabouts. At that Point the brisket is very hot, obviously, for the sake of discussion let’s assume that this brisket is wrapped in foil or butcher paper.

Once you cut open the foil and paper to let out some heat,,,, my question is what’s the ideal temperature you bring the brisket down before you re-wrap the brisket in paper or foil and let it rest for hours before slicing and eating.

 

[TC Smoke & Que]

Depending on the size of the Brisket, I allow it to sit opened for 15 -20 minutes to stop the cook process. Pour off most of the juice and re-wrap and then put in a cooler wrapped in a beach towel. I have let it sit there for up to a couple of hours before serving / slicing.

 

[goidtman]

I remove at 200-205 and wrap with a towel and rest in a cooler for an hour.

 

[pjtexas1]

I have never measured the temp before I re-wrap. I just vent for the amount of time it takes me to get from the cooker to the kitchen to re-wrap. I'm guessing 10 minutes.

Sent from my SM-G955U using Tapatalk

 

[daveca83]

I once just rewrapped it straight away, so it was only unwrapped for maybe 1-2 minutes. The result was very overcooked brisket. I have't done a brisket for ages as they cost a lot in the meat is leaner so dries out quicker, but I would leave it for about 20 minutes personally. Maybe thats due to the scars of the last attempt.

 

[ssv3]

The way I got brisket right eventually was when I discovered rest has a huge role to play in good brisket.

When I pull the brisket, I unwrap and let it breathe to stop the cooking. This on average is 10-15 mins and I see faint or no visible steam. I also stick a thermapen in and monitor to see when temps equalize and stop rising. At that point I wrap in new foil and throw in my Cambro for up to 5 hours. I say min of 2 hours but I've found the sweet spot for me is 4 hours rest.

Hope this helps.

 

[Cook]

You used the word "ideal" ... so ... the ideal way is to let the temp to fall to around 150 & place it in a temp controled warming cabinet set at 145.

For home cooks who implement a cooler ... I let the temp fall to 170-180 & then place in the cooler. Monitoring temp is crucial. When it falls to the 140-150 range, I get my oven ready at 170 & boost the temp back up to 160-165...then off to the cooler again. I call this "power holding". The critical temp is 135. If for some reason the internal temp drops to 135 or below, be sure to bring it back up to 165 before recoolering (unless you're planning on eating it within the next four hours...then it doesn't matter).

Ideal slicing temp is 140-150.

 

[Chett. L]

Depending on the size of the Brisket, I allow it to sit opened for 15 -20 minutes to stop the cook process. Pour off most of the juice and re-wrap and then put in a cooler wrapped in a beach towel. I have let it sit there for up to a couple of hours before serving / slicing.

Thank you!

 

[Chett. L]

I remove at 200-205 and wrap with a towel and rest in a cooler for an hour.

Thank you!

 

[Chett. L]

I have never measured the temp before I re-wrap. I just vent for the amount of time it takes me to get from the cooker to the kitchen to re-wrap. I'm guessing 10 minutes.

Sent from my SM-G955U using Tapatalk

Thank you!

 

[Chett. L]

I once just rewrapped it straight away, so it was only unwrapped for maybe 1-2 minutes. The result was very overcooked brisket. I have't done a brisket for ages as they cost a lot in the meat is leaner so dries out quicker, but I would leave it for about 20 minutes personally. Maybe thats due to the scars of the last attempt.

Thank you!

 

[Chett. L]

The way I got brisket right eventually was when I discovered rest has a huge role to play in good brisket.

When I pull the brisket, I unwrap and let it breathe to stop the cooking. This on average is 10-15 mins and I see faint or no visible steam. I also stick a thermapen in and monitor to see when temps equalize and stop rising. At that point I wrap in new foil and throw in my Cambro for up to 5 hours. I say min of 2 hours but I've found the sweet spot for me is 4 hours rest.

Hope this helps.

Hi Sako,

This is perfect! Thank you!

 

[Chett. L]

You used the word "ideal" ... so ... the ideal way is to let the temp to fall to around 150 & place it in a temp controled warming cabinet set at 145.

For home cooks who implement a cooler ... I let the temp fall to 170-180 & then place in the cooler. Monitoring temp is crucial. When it falls to the 140-150 range, I get my oven ready at 170 & boost the temp back up to 160-165...then off to the cooler again. I call this "power holding". The critical temp is 135. If for some reason the internal temp drops to 135 or below, be sure to bring it back up to 165 before recoolering (unless you're planning on eating it within the next four hours...then it doesn't matter).

Ideal slicing temp is 140-150.

This is perfect! Thank you!

 

[sandro]

I was under the impression that the cooking process had to be stopped (ie: bringing the temp down to 170f before holding) but I've had outstanding results by taking it straight off the smoker and into the oven at its lowest setting (120f). 12hrs later, it was down to 147f and ready to serve for lunch. Haven't noticed any brittleness or excessive tenderness.

 

[Cook]

I was under the impression that the cooking process had to be stopped (ie: bringing the temp down to 170f before holding) but I've had outstanding results by taking it straight off the smoker and into the oven at its lowest setting (120f). 12hrs later, it was down to 147f and ready to serve for lunch. Haven't noticed any brittleness or excessive tenderness.

I wish my oven would go to 120...most stop at 170-175...

 

[pjtexas1]

I wish my oven would go to 120...most stop at 170-175...

Turkey roaster...

Sent from my SM-G955U using Tapatalk

 

[Chett. L]

I was under the impression that the cooking process had to be stopped (ie: bringing the temp down to 170f before holding) but I've had outstanding results by taking it straight off the smoker and into the oven at its lowest setting (120f). 12hrs later, it was down to 147f and ready to serve for lunch. Haven't noticed any brittleness or excessive tenderness.

Interesting!

 

[smoke ninja]

I was under the impression that the cooking process had to be stopped (ie: bringing the temp down to 170f before holding) but I've had outstanding results by taking it straight off the smoker and into the oven at its lowest setting (120f). 12hrs later, it was down to 147f and ready to serve for lunch. Haven't noticed any brittleness or excessive tenderness.

I do not vent either. I ramp down temps as I near the finish. By the end I'm cooking at 200 and the probe tender temp is in the 190s. Once tender I drop the roaster to 150.

I find venting causes a crash cool and if your brisket isn't 100% there it will tighten up and then never be able to get there. I use the hold to actually finish the cook

 

[thedude9999]

I don’t vent either. I put it on the counter with a thermometer in it. When it hits 160 I put it in my oven set for 160 and hold it until I’m ready to serve. Then I put it back on the. Punter, let it come down another 20 degrees or so then cut it. Turns out great.

My oven is gas and holds temps. It’s not cutting in and out with temperature swings.

 

[KevinJ]

The last 4 Briskets I've done, 2 on the Drum and 2 on the PG were pulled when probe tender and went straight to the cooler to hold. They have all been $$$$$, when pulling them out of the cooler to cut they are limp and jiggly. Cutting the flat they've been nice moist and tender, not breaking apart. YMMV.

One from the PG

One from the Drum, Hot and Fast