Brisket rest time?

[JustinCouch]

Hold long do yall usually rest your Brisket for? Also does wrapped vs UN wrapped make a diff in rest time?

[motabbq]

I rest at minimum 3 but prefer 5 hrs before cutting. I wrap about 60% through a cook. I use non-wax butcher paper. I leave it wrapped during rest and I actually wrap in towel as well. I use a rotomolded cooler instead of a hot box. I stopped using wife’s oven as she was not digging the smoky meat smells in her baked goods. Get a knock off not a yeti. Well if you can get a used one a 35 yeti is perfect. The cooler will take a beating with the heat. I’ve actually held a brisket for 15 hrs. It was warm enough to cut and have a meal before it got to storage temp. Paper stops over smoking and helps protect the bark and finish off the cook.












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[JustinCouch]

I still haven't ordered any butchers paper yet but I do have some really heavy duty tin foil. I'm going to try to loosely wrap it to try to mimic the paper. I'm going to have to use the oven to rest. Good thing we have a double oven. I deaf will try the towel wrap. Thanks for the advice.

[motabbq]

Just careful with foil. I use to foil and while it protects your meat it promotes a quicker cook and also can change your brisket to a more pot roasty texture. Still taste good but you can easily over cook it. I’d adjust rest time to a few hours in foil.


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[Okie Sawbones]

Like said above, I wrap my brisket in butcher paper, then I roll it up in a welding blanket. This holds the heat well. Even after 4 hours, the brisket is still around 145-150 degrees. Make getting the meal together more flexible. https://www.amazon.com/Neiko-10908A-Fiberglass-Welding-Grommets/dp/B0057RJD0E/ref=sr_1_3?ie=UTF8&qid=1546278100&sr=8-3&keywords=welding+blanket

[motabbq]

Like said above, I wrap my brisket in butcher paper, then I roll it up in a welding blanket. This holds the heat well. Even after 4 hours, the brisket is still around 145-150 degrees. Make getting the meal together more flexible. https://www.amazon.com/Neiko-10908A-Fiberglass-Welding-Grommets/dp/B0057RJD0E/ref=sr_1_3?ie=UTF8&qid=1546278100&sr=8-3&keywords=welding+blanket

Ha I use a welding blanket on occasion when it’s rainy windy and 30 degree to wrap the Kamado Joe. It won’t melt and keeps the egg toasty warm. Temp maintains nicely at 250... I use the towel since I get them for 2 bucks at Walmart and I wash them after every use ready for the next cook...

https://www.amazon.com/Pink-Butcher-Kra ... RRDCNPSAKA

Lots of options for paper online...


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[JustinCouch]

Ok. Shorter rest time if I wrap in foil. I wish I was brave enough to do an unwrapped cook. I'm about to get it out of the fridge and startcutting some fat off. I will keep yall posted.

[JustinCouch]

Not a very big Brisket.... A little over 13 pounds before trim and I bet I pulled off about 4 pounds of fat. I guess that's what I get for buying the only Brisket left at Walmart. Oh well we will see. The point trimmed down to be just a little bit thicker than the flat so that might be good for even temps across the meat. Instead of rubbing with mustard or oil I decided to try using my wickers mop as a binder to hold on the seasoning. For seasoning I user salt pepper and cavenders. Since this is the first time I have used this seasoning combo I think I'm going to try a mostly uncovered cook. I hope I will notice if it looks like need to wrap later on in the cook. We will see.

[Txdragon]

JC- I never trim any briskets less than 18lbs. You can ALWAYS separate the fat from the lean after cooking. 1- It's easier. 2- No chance of over trimming, especially if you're dealing with a small one. Keep them whole when you cook em.

[JustinCouch]

JC- I never trim any briskets less than 18lbs. You can ALWAYS separate the fat from the lean after cooking. 1- It's easier. 2- No chance of over trimming, especially if you're dealing with a small one. Keep them whole when you cook em.

I will try that on my next cook. Since I trimmed so much off I guess I will wrap it during the cook.

[Rambo]

All different and I can attest Dragon is a Master; I always trim mine but I do 6 per year and Dragon does many more

[JustinCouch]

I am so ready to get this Brisket started!!!!

[TwoGuysBBQ]

I wrap in foil when the barks where I like it, usually between 165 and 180 then pull when internal hits 200
Bring inside and “Burp” it. Open the foil and let the steam out for about 10 minutes. This helps the bark set a bit stiffer, (at least I think so) then rewarp and set in cooler for 3 to 4 hours. Usually don’t slice until internal temp drops to 145.

Dang, now I wish I was smoking a brisket

[JustinCouch]

I wrap in foil when the barks where I like it, usually between 165 and 180 then pull when internal hits 200
Bring inside and “Burp” it. Open the foil and let the steam out for about 10 minutes. This helps the bark set a bit stiffer, (at least I think so) then rewarp and set in cooler for 3 to 4 hours. Usually don’t slice until internal temp drops to 145.

Dang, now I wish I was smoking a brisket

Thanks man. This is an experiment Brisket so I was planning on doing something just like that

[Txdragon]

This is an experiment Brisket so I was planning on doing something just like that

Being an experimental brisket, DO NOT get discouraged with less than desirable results.