Brisket Question - Page 2

ssv3 · 03-31-2020, 01:47 PM

Quote:

Originally Posted by rwalters

What is your “rest method”? C’mon brutha, give it up!!! :)

Classified!

ssv3 · 03-31-2020, 01:50 PM

Just kidding!

Right after I take it off the smoker, I open up the bp or foil and let it sit for about 10 mins to stop the cooking. When there is no more steam I wrap it in new foil and put it in my Cambro (or a cooler) for a minimum of 2 hours but prefer 4 hours plus.

Simple!

rwalters · 03-31-2020, 01:55 PM

Quote:

Originally Posted by ssv3

Just kidding!

Right after I take it off the smoker, I open up the bp or foil and let it sit for about 10 mins to stop the cooking. When there is no more steam I wrap it in new foil and put it in my Cambro (or a cooler) for a minimum of 2 hours but prefer 4 hours plus.

Simple!

Hey that’s pretty much my secret too. Except I let it sit unwrapped for a bit over 20 mins. Saw a “test” awhile back and the brisket was placed on the kitchen counter unwrapped with a temp probe in it. Didn’t stop it’s upward temp climb for close to 30 mins. I was surprised.

ssv3 · 03-31-2020, 01:55 PM

This is my ideal brisket and what I aim for and achieve almost regularly. Here and there I do come across a stubborn brisket (happens) but mostly this is it.

ssv3 · 03-31-2020, 01:58 PM

Quote:

Originally Posted by rwalters

Hey that’s pretty much my secret too. Except I let it sit unwrapped for a bit over 20 mins. Saw a “test” awhile back and the brisket was placed on the kitchen counter unwrapped with a temp probe in it. Didn’t stop it’s upward temp climb for close to 30 mins. I was surprised.

True! I should say that it all depends on the weather too. If it's cold it doesn't take long but my average has been about 10-15 mins. I watch for steam to diminish and stick my tpen and monitor when the temps stop climbing and equalize. Then wrap and rest.

To me this is the most crucial part of the cook. Not a lot of people will tell you that but glad I cooked up bunch of briskets and finally figured out myself that proper rest was the only thing screwing things up for me.

rwalters · 03-31-2020, 02:06 PM

Quote:

Originally Posted by ssv3

True! I should say that it all depends on the weather too. If it's cold it doesn't take long but my average has been about 10-15 mins. I watch for steam to diminish and stick my tpen and monitor when the temps stop climbing and equalize. Then wrap and rest.

My last brisket finished earlier then I had anticipated. It saw a 6.5 hour rest and was still piping hot when sliced. It was one of my best to date. Resting is where it’s at!! I guess that’s not much to toot my horn about as I rarely cook briskets… lol.

ssv3 · 03-31-2020, 02:12 PM

Absolutely killer!

The longest I've rested has been 6 hours and possibly the best brisket. Still piping hot as you said. Also my average brisket cook is between 6-8 hours from the kettle all the way to my stick burner. I don't warm to death anymore and only hot n fast for me.

Quote:

Originally Posted by rwalters

My last brisket finished earlier then I had anticipated. It saw a 6.5 hour rest and was still piping hot when sliced. It was one of my best to date. Resting is where it’s at!! I guess that’s not much to toot my horn about as I rarely cook briskets… lol.

rwalters · 03-31-2020, 02:22 PM

Quote:

Originally Posted by ssv3

Absolutely killer!

The longest I've rested has been 6 hours and possibly the best brisket. Still piping hot as you said. Also my average brisket cook is between 6-8 hours from the kettle all the way to my stick burner. I don't warm to death anymore and only hot n fast for me.

That’s definitely where we differ. I am a loooow n sloooow guy. 16-20+ hours on my MAK is the norm for butts and briskets. Not only do I prefer the results, but to have almost 24 hours of nonstop smoke-therapy rolling through the backyard is a huge plus to me :-)

ssv3 · 03-31-2020, 02:43 PM

Quote:

Originally Posted by rwalters

That’s definitely where we differ. I am a loooow n sloooow guy. 16-20+ hours on my MAK is the norm for butts and briskets. Not only do I prefer the results, but to have almost 24 hours of nonstop smoke-therapy rolling through the backyard is a huge plus to me :-)

As long as it works brother.

rwalters · 03-31-2020, 02:50 PM

Quote:

Originally Posted by ssv3

As long as it works brother.

Of course! There’s no right or wrong... BBQ is all about “each to their own”... [emoji1306]

03-31-2020, 01:50 PM	#17
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Just kidding! Right after I take it off the smoker, I open up the bp or foil and let it sit for about 10 mins to stop the cooking. When there is no more steam I wrap it in new foil and put it in my Cambro (or a cooler) for a minimum of 2 hours but prefer 4 hours plus. Simple! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

03-31-2020, 01:55 PM	#19
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	This is my ideal brisket and what I aim for and achieve almost regularly. Here and there I do come across a stubborn brisket (happens) but mostly this is it. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)