Brisket rest


 
R

Rich S

TVWBB Member
Hi all,
I was wondering what everyone one does when it comes to resting the brisket and the lovely juice in the pan.

Do people rest in the original juice in the foil? Or....
Take the brisket out of the original foil, saving the juice, then new foil and then rest?

Any and all tips are MUCH appreciated!!!
 
I finish my Brisket in a foil pan(covered) and when I remove it from the smoker, I place it under a moving blanket for 2-4 hours without removing the foil. Only then will I remove it from the foil pan and it's own juice. Usually comes out nice and moist, and very tender, but not fall apart flakey.
 
I've heard to open the foil, let the temp cool down a to about 175 internal, close it back up. Then you put it in towels and in a cooler for a couple hours.
 
Depends on the time I have available. I don't usually foil unless doing high heat. I take it off the cooker and put it on a platter, let it sit and cool for 30 minutes then either wrap it back up and hold it hot in a cooler for a couple hours till its needed or just slice it then and serve.
 
Rich,

We usually foil after the bark has set, then continue cooking until tender. Once tender, we pull it off the cooker and let it rest in the same foil, but with a vent cut into the top so as to stop the cooking process. Sometimes we save off the juices right then and sometimes we wait a little while with no set time. The fat gets separated off and some water added, depending upon the saltiness of the au jus. Au jus poured over the slices at serving time.

Bob
 
Word is the big texas joints are resting their briskets in a 200 degree oven untill they need to serve them. My last brisket cook, the pair of packers got done early and I put them in a oven set at 175. after 5 hours I was getting 156 in the flat. cheap oven
 
I usually re-pan, cover with foil and stick in a cooler with towels for a hour. I chill the au jus to separate the grease then reheat and serve with the meat or stash it in the frig. When making burnt ends, I use the au jus with a BBQ sauce and cubed meat in a foiled pan, 2-3 hours at 325. YUMMY!!
 
Rich S said:
Hi all,
I was wondering what everyone one does when it comes to resting the brisket and the lovely juice in the pan.
Click to expand...

I just did a brisket last night After I removed it from the WSM, I opened the foil and waited for the internal temp to drop to 170*. Then I closed the foil (leaving the meat in its juices), wrapped the foiled brisket in a big towel, and put the bundle in an Igloo cooler. I let it sit for about three hours. When I took it out to serve, it was still warm, and very juicy (and tasty).

HTH.

Scott
 
I prefer to let the meat stay in the pan that it was cooked in and remain covered. If time is short then no Cambro and simply let it drop down to 145-150 on the counter before processing. If it's a while to go before serving then it's into the Cambro to hold. But I'll still pull it out 45 minutes or so to go to let it get down to the 150 range.

Brisket can dry out very fast when sliced, especially if the juices are running out when you slice. So in my mind, a full rest is very important. No sense cooking it low/slow just to get in a hurry at the very end and mess it up.

Russ
 
Thanks Chris,
I drive by the manufacturing plant in Huntington Beach every day, I might stop in and check it out, I do use the ice chest at home for my pork butts, have not tried the brisket yet.
Danny
 
Chris is absolutely correct. Ice chest works just great.

Because of competition I've switched over to using stainless steel pans and they fit perfectly in a Cambro (that's what they're designed for). So I forget and use 'Cambro' as a verb instead of a noun.

Russ
 
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