However long you decide to rest your brisket after smoking, ideally, you shouldn’t let it drop below 150 F. Then you only need to give it an extra hour (usually at least an hour) though you can check the internal temperature to get it just right. Once you know when it needs to be ready, take it out of the cooler and leave it on the side with a loose covering of aluminum foil. But what if they arrive early or your brisket takes longer in the smoker? This also gives you a bit more leeway if you know your guests are going to arrive a bit later. Place that well-wrapped brisket into a cooler and it can keep for around two to four hours. You want it thoroughly rested yet still warm for slicing. A well-smoked piece of brisket can remain warm for hours which should be considered. Once you’ve removed the brisket from smoking, you can wrap it in butcher paper then a few towels. If you can factor in even more time then consider using an insulated dry cooler. You really do not want to be reheating it either as that’ll dry the brisket out. Once that two hours is up, you could be left with an unpleasantly cold piece of meat. You could check the internal temperature and wait until it hits that sweet spot which may be three, perhaps even four hours depending on size.Īny longer after that and the meat may begin to cool at a more rapid rate. After that amount of time, it should be ready for a group to dig in and eat straight away. If you’ve got friends over for a barbeque then the rest time should be at least an hour. Don’t wrap the brisket tightly as the meat will continue to cook. Especially when you consider how moist the meat will be. This foil top may also soften the bark on your brisket yet this is a small price to pay. Resting is important but so is keeping the brisket warm and a loose covering of aluminum foil should keep enough heat in. Now that it’s in place you only want to cover the brisket loosely with a piece of aluminum foil to avoid those juices evaporating. You should place the brisket on a platter or chopping board. Once the brisket is removed from the smoker, remove any covering material. That’s the when, how about the how? Resting brisket for hours means that the internal temperature will gradually drop. If you remove the brisket as the temperature hits 190-195 degrees you should avoid the rest of the piece overcooking. That carry-over temperature should rise by about 10 degrees. At that mark, the interior of your brisket should have that delicious, tender texture you took the time to create. To prevent it simply remove the brisket before it hits the 200 F mark. Even after removing from the heat, the meat is still cooking and the temperature is still rising. Most briskets should be just right when the internal temperature hits 200 F. Ideally, you want to stop cooking the brisket once that water starts to be released. However, there are several reasons why you should rest your brisket after smoking which we’ll get to. Simply leaving the meat alone is the tricky bit. Most of the problem is simply willing away the time. It can also be the most straightforward aspect of the experience. Arguably, the cooking is the main part yet resting can make all the difference. Resting is a crucial part of the brisket process.
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