Brisket rest question

UMICH1 · 06-10-2019, 12:56 PM

Ok say you pull your brisket and not eating for a few hours. I understand to keep it wrapped and then put in cooler. But how do you stop the cooking? Should you unwrap for a bit to drop temp then wrap back up and place in cooler? Thanks.

SmoothBoarBBQ · 06-10-2019, 01:16 PM

Yes...unwrap it for maybe 5-10 minutes and let it vent. If you want you can strain off all the hot liquids accumulated in the foil into a jar and save for later (to use as a dip or pour back over the meat once it's sliced if you desire). During this time the internal temp should drop from ~200° to roughtly 165-170°. This will stop the cooking process but keep your brisket nice and toasty (and food-safe) for when you want to slice it later.

UMICH1 · 06-10-2019, 01:34 PM

Quote:

Originally Posted by SmoothBoarBBQ

Yes...unwrap it for maybe 5-10 minutes and let it vent. If you want you can strain off all the hot liquids accumulated in the foil into a jar and save for later (to use as a dip or pour back over the meat once it's sliced if you desire). During this time the internal temp should drop from ~200° to roughtly 165-170°. This will stop the cooking process but keep your brisket nice and toasty (and food-safe) for when you want to slice it later.

Open for 10 minutes then rewrap. Should I place in cooler or just leave on counter wrapped? I’m assuming you can keep wrapped on counter for 1-2 hours. Any longer probably in cooler. Does this sound about right?

Norm · 06-10-2019, 02:21 PM

I would not leave on the counter wrapped. After it cools like mentioned put it in a cooler with towels to keep it above 145°. It will not continue to cook much if any at that point.

Michigan BBQ Fan · 06-10-2019, 03:14 PM

All good advice so far. Let vent. Wrap and rest in cooler.

SmoothBoarBBQ · 06-10-2019, 05:04 PM

Quote:

Originally Posted by UMICH1

Open for 10 minutes then rewrap. Should I place in cooler or just leave on counter wrapped? I’m assuming you can keep wrapped on counter for 1-2 hours. Any longer probably in cooler. Does this sound about right?

The cooler will keep it from losing more heat, so definitely put it back in the cooler once you have brought the temp down a bit. If you leave it on the counter within ~45 minutes you'll be at or below 145° and that's when you're entering the "temperature danger zone."

But yes, 10 minutes open, then re-wrap, and right back into the cooler for as long as you need. If you preheat the cooler with boiling water (then pour out the water once it's all warm), you can easily keep the brisket nice and warm for 4+ hours.

Rockinar · 06-10-2019, 07:10 PM

Dont vent it, don't unwrap it, dont mess with it. Just let it sit someplace warm (not on your cold kitchen counters or with cold AC blasting on it) and let it do its thing. Put it in the oven, in the garage, outside (protect from the thousands of flies it will attract), etc.

Nomamm · 06-10-2019, 11:25 PM

Quote:

Originally Posted by Rockinar

Dont vent it, don't unwrap it, dont mess with it. Just let it sit someplace warm (not on your cold kitchen counters or with cold AC blasting on it) and let it do its thing. Put it in the oven, in the garage, outside (protect from the thousands of flies it will attract), etc.

This right here is what I have done and has worked over and over

06-10-2019, 12:56 PM	#1
UMICH1 Got Wood. Join Date: 05-22-19 Location: Toledo, OH Name/Nickname : Bill	Brisket rest question Ok say you pull your brisket and not eating for a few hours. I understand to keep it wrapped and then put in cooler. But how do you stop the cooking? Should you unwrap for a bit to drop temp then wrap back up and place in cooler? Thanks.

06-10-2019, 01:16 PM	#2
SmoothBoarBBQ is One Chatty Farker Join Date: 02-25-17 Location: Killeen, TX Name/Nickname : Donnie	Yes...unwrap it for maybe 5-10 minutes and let it vent. If you want you can strain off all the hot liquids accumulated in the foil into a jar and save for later (to use as a dip or pour back over the meat once it's sliced if you desire). During this time the internal temp should drop from ~200° to roughtly 165-170°. This will stop the cooking process but keep your brisket nice and toasty (and food-safe) for when you want to slice it later. __________________ Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS
	1 members found this post helpful.

06-10-2019, 03:14 PM	#5
Michigan BBQ Fan Take a breath! Join Date: 04-11-18 Location: Metro Detroit, MI Name/Nickname : Scott	All good advice so far. Let vent. Wrap and rest in cooler. __________________ WSM 18.5" - Broil King Signet 320B - ThermoWorks Smoke - ThermoPop - ThermaPen (Operation BBQ Ed) KCBS Certified Judge Member KCBS & GLBBQA Competition BBQ Cook !!!Welcome to the BBQ REVIVAL!!!

06-10-2019, 07:10 PM	#7
Rockinar is One Chatty Farker Join Date: 07-19-13 Location: Houston, TX	Dont vent it, don't unwrap it, dont mess with it. Just let it sit someplace warm (not on your cold kitchen counters or with cold AC blasting on it) and let it do its thing. Put it in the oven, in the garage, outside (protect from the thousands of flies it will attract), etc.
	1 members found this post helpful.

06-10-2019, 02:21 PM	#4
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	I would not leave on the counter wrapped. After it cools like mentioned put it in a cooler with towels to keep it above 145°. It will not continue to cook much if any at that point.