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Resting a Brisket?

  • Thread starter Thread starter kcquer
  • Start date Start date
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kcquer

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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.
 
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.
 
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.
Click to expand...

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.
Click to expand...

If I'm not asking you to divulge a trade secret, what is your reheating/serving process?
 
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.
 
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.
 
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!!!
 
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:
 
No bananas here. Plenty of grape leaves though! Greek brisket mod.
 
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:
 
Can I use Sycamore leaves? Got plenty of them. No banana trees. Just farkin with ya Zilla. Great thread - I be learnin something today.
 
ZILLA said:
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:
Click to expand...

Cool idea...Are you buying the frozen ones found in Asian and Mexican markets? I've used them for tamales.
 
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.
 
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?
 
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.
 
I always let brisket rest at least and hr or so..more if i can..it helps IMO
 
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