how long should a brisket rest before cutting in a comp

[BAR "G" BBQ]

During cold weather I preheat the cambro so dropping to fast is not an issue. I have had brisket in the Cambro for 6 hours with only a 10 to 15 degree drop in internal temp. If everything goes per plans and I get a four hour rest I normally have to pull the brisket out of the cambro at the 3 hour mark and open the foil to let it cool. If it starts dropping to fast it goes back in the cambro when it hits 175 internal. I had rather the internal temp be below 160/165 than above.

[js-tx]

Great info, if I get to smoke my brisket according to plan this weekend, I'll be trying this out. Thanks!

[gq_suave]

Thanks for the info guys. Never thought of the internal temp at that point, just the resting time. Good to know.

[Wtxsmoker]

You guys are a wealth of information. Never really though about the temp when slicing and dicing but have noticed the difference if it does not rest. now I know!

[Race5]

Did a 11 pounder this weekend. 4 1/2 on the pit slab down @ 275 to 300, then heavy foil wrap plus a blanky in the cooler for 3 more and the an hour on the counter opened up. Never checked the temps and first time I used the cooler.

Fully cooked through out. Color and taste great. Ended up very tough on the point side. Thoughts?

[Pony Express]

sounds like it wasnt done yet

[JMoney7269]

James, we throw ours on at around 6am for a 2pm turn in. It's usually done by 11 cooking 325-350 and we let it sit out on the table for 1 hr, then into the cambro until slicing time.

[BluDawg]

Did a 11 pounder this weekend. 4 1/2 on the pit slab down @ 275 to 300, then heavy foil wrap plus a blanky in the cooler for 3 more and the an hour on the counter opened up. Never checked the temps and first time I used the cooler.

Fully cooked through out. Color and taste great. Ended up very tough on the point side. Thoughts?

Sounds like you under cooked it


I cook mine sorta like you do but there are a few differences, I always get good results, read through this and adopt the changes for a cook or two

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner (300 deg Average)
cook Brisket 4 hrs

remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.

after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.

once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp drops into the 150's this will take about two hrs.

Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.

*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

[Race5]

Did a 11 pounder this weekend. 4 1/2 on the pit slab down @ 275 to 300, then heavy foil wrap plus a blanky in the cooler for 3 more and the an hour on the counter opened up. Never checked the temps and first time I used the cooler.

Fully cooked through out. Color and taste great. Ended up very tough on the point side. Thoughts?

Sounds like you under cooked it


I cook mine sorta like you do but there are a few differences, I always get good results, read through this and adopt the changes for a cook or two

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner (300 deg Average)
cook Brisket 4 hrs

remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.

after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.

once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp drops into the 150's this will take about two hrs.

Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.

*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

Thanks Blu