Can high heat brisket rest in foil for extended amount of time?


 
Teddy J.

Teddy J.

TVWBB Pro
Will need to transport a high heat packer about ~1 to ~1.5hrs before serving. I normally only rest my high heat packers for about 30min, will the additional hour she's foiled cause any problems while I transport it to be served? What's the longest I could comfortably foil it if need be? Any issues with carry over heat overcooking her?
 
i use smaller coolers to rest brisket in when i need to keep them for a time. lay some paper towels down then a layer of foil and close the lid. brisket will keep hot in a cooler for a VERY long time.

i have kept briskets hot in coolers at safe temps for up to 12 hours.
 
let it rest for about 30 minutes with a loose foil tent, then wrap tight with foil and place in cooler wrapped in towels. Carryover heat will be a bit more with a high temp cook than with a low and slow cook so you need to let it cool down a bit before putting it in the cooler... I usually do not worry about resting before placing in a cooler when I do a low and slow cook.

Weldon
 
Originally posted by Jon Merka:
i use smaller coolers to rest brisket in when i need to keep them for a time. lay some paper towels down then a layer of foil and close the lid. brisket will keep hot in a cooler for a VERY long time.

i have kept briskets hot in coolers at safe temps for up to 12 hours.
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I'm not doubting your methods but I think for the uninitiated a 12-hour rest may be pushing things from a food safety perspective. Personally I wouldn't recommend resting longer than 5-6 hours foiled in a cooler, unless you're monitoring internal temperature and can make sure it stays above 140F.
 
unless you're monitoring internal temperature
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It's really the surface temp that needs monitoring in most cases, in extended holds, because 1) surface temps often fall faster and lower and 2) after the pasteurization resulting from cooking, it is the surface of meat where pathogen outgrowth is most likely to occur. This is due to post-cook cross-contamination from handling, an errant sneeze or cough, the use of unclean or improperly cleaned utensils, etc.

[The top of the Danger Zone is actually 130. Use an accurate tip-sensitive thermocouple or thermistor therm for monitoring though. A bimetal therm is pretty useless as a safety-monitoring or -checking device.]
 
Thanks for the tips. Just out of curiousity, if I did cook it the day before and needed to reheat at serving, what method do you guys use?
 
I rest on the foil to cool, on a rack, foil open, till cooled, about 90 min. Then I fridge, still on the rack but just tented, till cold. Then I wrap.

To reheat I place on a rack in a pan, drizzle with a little stock and unsalted butter, cover and stick in a 300 oven, then heat to serving temp - ~ 150, no higher.
 
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