How long to rest brisket before wrapping and placing in cooler?

[Dark Side of the Q]

So, after I reach 200 degrees with the brisket (in foil) how long to I let it cool off out of foil before I rewarp and place in cooler to rest until slicing time?

[Springram]

At least long enough to let the steam out..maybe 15- 30 minutes or so. You need to let the meat rest anyway before you put it in the cooler to keep warm. Depending on the situation, you can rest it for maybe an hour and a half (maybe two) on the counter and then put it the cooler or camber. Brisket is one of those foods that does not need to be piping hot when served...just warm and juicy!

[Pstores]

I say wrap immediately not to let cool much. As little as possible

[THoey1963]

If you don't let it cool, it could easily climb to 210 or higher. You want to let it rest open so it stops cooking. I'd listen to the wise Springram...

[KevinJ]

I wrap mine in BP but if I need to hold it longer then 2hrs I'll wait until the IT is below 150 then I'll wrap in foil and towels then into the cooler.

[3Cases]

I wrap mine in BP but if I need to hold it longer then 2hrs I'll wait until the IT is below 150 then I'll wrap in foil and towels then into the cooler.

If IT is below 150 aren't you going to have to reheat?

I pull mine off the smoker, open the foil, flip it upside down (fat side up), and let it rest in its juices until it stops steaming. Then rewrap and put in cooler.

[SDAR]

My advice is what you pay for it, but do not slice that brisket until it cools to at least 155 to 160 degrees. It will oxidize and turn ugly colors if you do. Kinda like cutting a steak too early and not having a biscuit to soak up all that good chit for the sin.

[Happy Hapgood]

I'm a 150*F guy too. Wrapped one in a blanket once right after it came off. It continued to cook and was flaky and dry. It probed perfect when I pulled it.