how long should a brisket rest before cutting in a comp
Moderator: TBBQF Deputies
-
- Pilgrim
- Posts: 47
- Joined: Sat Jan 12, 2013 8:56 pm
- Contact:
how long should a brisket rest before cutting in a comp
I have been letting my briskets rest for about an hour before I slice them is that long enough, or should go 2hrs?
- Swamp Donkeyz BBQ
- Outlaw
- Posts: 1966
- Joined: Tue Oct 16, 2012 2:26 pm
- Location: Huntsville, Tx
- Contact:
how long should a brisket rest before cutting in a comp
That's how long I let mine rest. Some folks let theirs rest for four hours. I'm not that patient and I'm not sure it makes that big of a difference.
- bruno994
- Cowboy
- Posts: 283
- Joined: Thu Jan 05, 2012 3:52 pm
- Location: Buna, Texas
- Contact:
Re: how long should a brisket rest before cutting in a comp
As long as you can, I usually shoot for at least the 2 hour mark, if not longer.
Hale of a Good BBQ...2013-2014 IBCA Third Coast Cooker of the Year...Semi-retired...
- 3 star redneck
- Chuck Wagon
- Posts: 2609
- Joined: Wed Aug 06, 2008 8:29 am
- Location: Glen Rose TX
- Contact:
Re: how long should a brisket rest before cutting in a comp
2-3 hrs is great....but sometimes it dont work out like that....
- RWBTEX
- Outlaw
- Posts: 1157
- Joined: Mon Mar 14, 2011 10:55 pm
- Contact:
Re: how long should a brisket rest before cutting in a comp
I shoot for at least two but like Redneck said sometimes it dont happen.
SMOKIN' LONESTAR BBQ TEAM
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
on facebook: https://www.facebook.com/SmokinLonestar/
Hasty Bake Legacy
Pitts and spitts 24x48 stick burner
Napoleon Kettle
Weber bronze kettle
Traeger Pellet Pro 34
PK Grill for steak comps and fajitas at home
and then some
-
- Outlaw
- Posts: 2074
- Joined: Fri Jan 08, 2010 10:41 pm
- Location: Lake Jackson, TX
- Contact:
Re: how long should a brisket rest before cutting in a comp
Been doing about 2 hr's in the ice chest (no ice) myself... but thats after I crack the foil and let it vent for 10 min's or so. Then again it's not like I've been getting brisket calls as of late so I may not be giving the best advice.
-Josh
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
-
- Pilgrim
- Posts: 47
- Joined: Sat Jan 12, 2013 8:56 pm
- Contact:
Re: how long should a brisket rest before cutting in a comp
Thanks guys on the feed back. The turn in times seem to change from cook off to the next.
- bruno994
- Cowboy
- Posts: 283
- Joined: Thu Jan 05, 2012 3:52 pm
- Location: Buna, Texas
- Contact:
Re: how long should a brisket rest before cutting in a comp
JBROOKS3 wrote:Thanks guys on the feed back. The turn in times seem to change from cook off to the next.
Now I'm no Tuffy Stone with spreadsheets galore, but I do have a timeline that I adjust before every comp based on turn in times. That way I know what time I have to get up and get everything going and finished with a rest.
Hale of a Good BBQ...2013-2014 IBCA Third Coast Cooker of the Year...Semi-retired...
-
- Outlaw
- Posts: 1226
- Joined: Fri Apr 04, 2008 9:54 am
- Location: COMANCHE, TEXAS
- Contact:
Re: how long should a brisket rest before cutting in a comp
I prefer to slice my brisket at 160* to 165* internal which equates to about a four hour rest. The cooler the brisket when sliced the better it will retain it's color. Slice it hot and I will gar-run-tee the slices will dry and turn dark PDQ.
BAR "G"
- bruno994
- Cowboy
- Posts: 283
- Joined: Thu Jan 05, 2012 3:52 pm
- Location: Buna, Texas
- Contact:
Re: how long should a brisket rest before cutting in a comp
Sliced at 160-165 IT?
Hale of a Good BBQ...2013-2014 IBCA Third Coast Cooker of the Year...Semi-retired...
- 3 star redneck
- Chuck Wagon
- Posts: 2609
- Joined: Wed Aug 06, 2008 8:29 am
- Location: Glen Rose TX
- Contact:
Re: how long should a brisket rest before cutting in a comp
bruno994 wrote:Sliced at 160-165 IT?
Yes....great temp to slice at..
- bruno994
- Cowboy
- Posts: 283
- Joined: Thu Jan 05, 2012 3:52 pm
- Location: Buna, Texas
- Contact:
Re: how long should a brisket rest before cutting in a comp
I guess I have never temped it before slicing. Will give it a try...thanks guys.
Hale of a Good BBQ...2013-2014 IBCA Third Coast Cooker of the Year...Semi-retired...
- js-tx
- Cowboy
- Posts: 435
- Joined: Mon Sep 26, 2011 11:23 am
- Location: San Antonio, TX
- Contact:
Re: how long should a brisket rest before cutting in a comp
I haven't kept track of what IT I've sliced my brisket either. I do let it rest in a cooler, but does it matter if it rests on the countertop vs a cooler so long as the IT comes down before slicing? In other words does the magic that happens during the rest - is it a function of time or internal temp or both? Thanks
-
- Outlaw
- Posts: 1226
- Joined: Fri Apr 04, 2008 9:54 am
- Location: COMANCHE, TEXAS
- Contact:
Re: how long should a brisket rest before cutting in a comp
js-tx wrote:I haven't kept track of what IT I've sliced my brisket either. I do let it rest in a cooler, but does it matter if it rests on the countertop vs a cooler so long as the IT comes down before slicing? In other words does the magic that happens during the rest - is it a function of time or internal temp or both? Thanks
When in a cooler or cambro the temp will actually rise a little then hold and slowly start down. I put mine in a cambro and monitor the internal temp every 30 minutes to get an idea of how fast the temp is falling. Within an hour of turn in if I don't think the temp is dropping fast enough I will remove from the cambro. Time and temp both create the magic; time to allow the juices to redistribute and temp to maintain color, texture, and moisture.
BAR "G"
- bruno994
- Cowboy
- Posts: 283
- Joined: Thu Jan 05, 2012 3:52 pm
- Location: Buna, Texas
- Contact:
Re: how long should a brisket rest before cutting in a comp
Is there a point where the IT is dropping too fast, possibly not allowing the brisket to rest properly and redistribute the juices? Do you get it back on the pit if this is happening? I am guessing the Cambro will take these issues out of play though, correct? Supposed 1 degree drop per hour or so.
Hale of a Good BBQ...2013-2014 IBCA Third Coast Cooker of the Year...Semi-retired...
Return to “Competition BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 23 guests