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View Full Version : Resting a Brisket?


kcquer
07-15-2006, 01:24 PM
We're all familiar with resting steaks for 5 or so minutes to allow the juices to stabilize before serving.

Does this technique apply to a more well done cut like a brisket?

If so....

How long do you wait for a 4-6# flat to rest?

What about a 12+# packer?

Should the "resting period" be determinded by time or a certain drop in temperature or drop to a certain temperature?

Has a brisket that's been coolered been "resting" or "cooking" and how much if any additional resting should it have before slicing/serving?


I pose these questions because I think its one area where my brisket could really improve. It's disheartening to put in so many hours of prep and cooking to rush (I guess you could delay too long, but it's never happened while I'm waiting to eat:wink: ) serving only to find that by the time you fill your plate the flat you thought perfect has gone jerky dry.

bbqjoe
07-15-2006, 01:30 PM
I don't know, maybe I'm in left field.
I don't foil, I don't cooler, I don't inject.
The brisket comes out of the smoker and goes into the steam table for serving.
The others set for a few minutes to cool for handling.
They then get wrapped with saran, and go into the refrigerator.

kcquer
07-15-2006, 01:36 PM
I don't know, maybe I'm in left field.
I don't foil, I don't cooler, I don't inject.
The brisket comes out of the smoker and goes into the steam table for serving.


So basically, you serve directly from the cooker (or from the steam table), without any cooling/resting?



The others set for a few minutes to cool for handling.
They then get wrapped with saran, and go into the refrigerator.


If I'm not asking you to divulge a trade secret, what is your reheating/serving process?

thirdeye
07-15-2006, 02:14 PM
I give briskets more cooler time than anything I cook. I stick them with a cable probe, foil and place into a cooler insulated with newspaper. I plan on at least 2 hours, 4 is better. I just monitor the remote thermometer and they seldom fall below 160*.

For ones cooked today and reheating the next day, I cooler for about an hour then set out for a few minutes, then vacuum seal them whole, then into a ice water bath to get the temp down as quick as possible, then into the cold beer fridge. For reheating I use a Nesco roaster filled with water. It takes about 90 minutes.

bbqjoe
07-15-2006, 02:50 PM
Unfortunately I cannot cook everything for same day serving.
But if it's a morning when briskets and or pork are coming out, one or two go directly to the steam table for serving.
The others get reheated in a hotel pan, with a rack, some water and a lid in the oven.

JimT
07-15-2006, 04:22 PM
I always rest mine for at least an hour. Tightly wrapped in foil, fat side UP add a little liquid and/or seasoning if you want, into the cooler stuffed full of towels.

Got one going right now that's almost ready to wrap for an 8:00 PM dinner! (It's about 4:30 PM here)

While the brisket naps, I think so shall I. (yawn)

Rest is good!!!

ZILLA
07-15-2006, 07:26 PM
My feeling is at least one hour but the longer the better. Three hours foiled or wrapped in banana leaves in the cooler for a 12# packer is what I do. :wink:

kcquer
07-15-2006, 07:49 PM
wrapped in banana leaves

????

FatDad
07-16-2006, 03:51 AM
Three hours foiled or wrapped in banana leaves :wink:

WTF ????
IN TEXAS ??? :confused: :confused: :eek: :eek:

Neil
07-16-2006, 07:59 AM
No bananas here. Plenty of grape leaves though! Greek brisket mod.

ZILLA
07-16-2006, 09:18 AM
I think that banana leaves produce authentic pit BBQ results. If you don't have Banana leaves then foil works great. Makes a real tender brisket. :lol:

Brauma
07-16-2006, 11:12 AM
Can I use Sycamore leaves? Got plenty of them. No banana trees. Just farkin with ya Zilla. Great thread - I be learnin something today.

thirdeye
07-16-2006, 02:15 PM
I think that banana leaves produce authentic pit BBQ results. If you don't have Banana leaves then foil works great. Makes a real tender brisket. :lol:

Cool idea...Are you buying the frozen ones found in Asian and Mexican markets? I've used them for tamales.

SP
07-16-2006, 04:21 PM
I have recently switched from the cooler to a bag I have, which is similar to a pizza delivery bag. The cooler, to me was holding too much heat and taking my brisket over the temp I wanted. So now I will rest it for 30min to 1 hr ib the bag. A blanket will do the same thing.

ZILLA
07-16-2006, 05:26 PM
Actually I was Farking with ya bout them Nana leaves. Had some fun with it on another forum in a foil vs. not foil episode with WSM. Remember him?

thirdeye
07-16-2006, 06:01 PM
Okay, you got me on that one man....Heheee.

One of the Eggheads over in the green room has done several posts about a Kalua Pig recipe on a smaller scale using pork butt wrapped in bananna leaves, so I bought right into it.

kcquer
07-16-2006, 06:52 PM
Okay, you got me on that one man....Heheee.

One of the Eggheads over in the green room has done several posts about a Kalua Pig recipe on a smaller scale using pork butt wrapped in bananna leaves, so I bought right into it.


Chad and his son have made the Kalua Pork, said it turned out pretty good if i remember correctly.

http://www.bbq-brethren.com/forum/showthread.php?t=7346&highlight=banana

ThomEmery
07-16-2006, 09:56 PM
Jeez Zilla your sounding like 1044 LOL

billm
07-17-2006, 08:38 AM
I always let brisket rest at least and hr or so..more if i can..it helps IMO

billm
07-17-2006, 08:39 AM
No bananas here. Plenty of grape leaves though! Greek brisket mod.

that makes for one big dolmades

brdbbq
07-17-2006, 11:31 AM
The one time I hit Brisket Nirvana I went 4 hours in the cooler. That has been a few weeks ago just remembered the towels this past weekend. Nasty chit................:eek:

kcquer
07-17-2006, 11:36 AM
Everyone seems to have missed the point of my question(s). After the cooked meat has spent 1 hr, 4 hrs, whatever in the cooler or equivilent, do you just open the foil and cut it up?

thillin
07-17-2006, 12:32 PM
Everyone seems to have missed the point of my question(s). After the cooked meat has spent 1 hr, 4 hrs, whatever in the cooler or equivilent, do you just open the foil and cut it up?

I usually take it out of the foil and let it rest while I drain/collect the juices from the foil. So by the time I get a knife, it's been 5-10 min on the board.

brdbbq
07-17-2006, 01:07 PM
Everyone seems to have missed the point of my question(s). After the cooked meat has spent 1 hr, 4 hrs, whatever in the cooler or equivilent, do you just open the foil and cut it up?

Yes E That is what I do.

backyardchef
07-17-2006, 01:24 PM
I rest it, collect the juices and separate the fat from the liquid-- use the liquid in a sauce and/or dip or brush slices with it. I've never put the brisket back on the pit to firm up the bark or glaze it, but I know that others do....

fwiw I don't compete.....yet....

WannaBeBBQueen
07-18-2006, 09:14 AM
I always rest it for at least 20 minutes.

thirdeye
07-18-2006, 10:26 AM
Everyone seems to have missed the point of my question(s). After the cooked meat has spent 1 hr, 4 hrs, whatever in the cooler or equivilent, do you just open the foil and cut it up?

I guess I've always thought cooler time is resting time in that it allows the juices to re-distribute throughout the meat, but you are right, butts and briskets are too hot to handle right out of the cooler.

For brisket, I'll take it out of the cooler maybe 15 minutes before meal time, remove the juices and let it rest on the cutting board. I try to slice at the last possible minute for moisture retention. Even at larger parties when everything else is prepped and in serving pans, I still slice the brisket right before plating. I return the un-cut piece to the foil until it's time to slice some seconds.