The Texas BBQ Forum

I have been letting my briskets rest for about an hour before I slice them is that long enough, or should go 2hrs?

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.

As long as you can, I usually shoot for at least the 2 hour mark, if not longer.

2-3 hrs is great....but sometimes it dont work out like that....

I shoot for at least two but like Redneck said sometimes it dont happen.

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.

Thanks guys on the feed back. The turn in times seem to change from cook off to the next.

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.

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.

Sliced at 160-165 IT?

bruno994 wrote:Sliced at 160-165 IT?

Yes....great temp to slice at..

I guess I have never temped it before slicing. Will give it a try...thanks guys.

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

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.

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.