Okay guys, I'm trying once more to get a tender brisket. It is something that has been alluding me since I have begun my BBQ addiction. I put a 7 pound brisket on at 8:30 this morning. I wrapped at 145 and conti he'd to cook until 205 internal temp. I kept it wrapped (foil pan) and transferred it to my cooler wrapped between towels. How long should I let it rest? It has been resting about 40 minutes now. I am gonna be quite discouraged if this turns out as tough and dry as my last one. Any words of wisdom would be greatly accepted! :)
I think on average I have kept mine wrapped for approx one hour. Have you taken your other ones to the same internal temp of 205? And they turned out tough? You probably mentioned it before, but what thermometer are you using for the internal temp? Reliable? Accurate? At 205, that should be buot right for some tender brisky.
On EDIT.. Just re-read your post. You might wanna try foiling next time at a higher internal temp. I believe around 165-170. Not sure what effect foiling at a lower temps has but maybe that contributed to a tougher outcome.
Been out of the BBQ loop for a bit, so if I'm wrong on this, someone will jump in and bitch slap me for it LOL
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Last edited by Meat Hunter; 08-05-2012 at 03:19 PM.
Thank you so much for your reply. I use a Maverick T-73 wireless. I think it's probably fairly accurate. I have never given a brisket any real rest time before. My family usually can't wait by the rime I have been cooking low and slow all day. So this time I cooked at 250 till the stall, then I wrapped and cooked at 300 tip 205 internal temp. Our guests haven't arrived yet so the brisket is actually getting a real rest time. Here's hoping... :)
I actually foiled around 140-146. It wasn't making it to 150, so I assumed that's where it was wanting to stall. I had a heck of a time maintaining temp in my cooker today too. The wind was kind of strong andy Chargriller isn't very air tight. Ah well, even if it's tough it can still be tasty! Thanks again for the advice!
Foiling at 145 is a bit early IMO. Are you doing just a flat or a packer? I think it matters. Did a couple big ones a few weeks ago and didn't bother to foil. Kept temps at 250 and came out good.
Brisket is a different animal... unpredictable as all hell. For a GUIDE, and a guide only, here's what I do... get your bark where you want it. Then foil... or not.
I start the briskies out fat cap up... 3 to 4 hours. Then flip them, fat cap down, in an aluminum disposable pan. Squirt them with your favorite stuff (mine is a mix of apple juice and worshy sauce) every 45 minutes to an hour. You'll see the bark forming. I foil at about 165 to 170. The brisket is done when you probe it, it's like butter... usually around the 195 mark. Depends. Not all briskies are alike.
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Make it right with just enough, or make it fail with a bit too much...
As to your main question on the rest time I think that you can not rest it too long. As long as it is wrapped in the foil & in the cooler it should be good for a couple hours. I have left 'em in for more than an hour & it was alomst the same temp as when I put it in the cooler. You just don't want to keep it out too long because the bacteria can be a problem.
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As to your main question on the rest time I think that you can not rest it too long.
Depends on what temp you took it off at. If you cook to 205° and wrap and rest without venting first, an extended rest will give you nothing to slice. It will just fall apart. Don't ask me how I know.
If you plan on resting a long time, you'll either want to pull it off a little sooner OR make sure you vent the package before wrapping and putting it in the cooler.
But like Phil said, the brisket is done when you probe it, it's like butter, regardless of how impatient your family or friends may be.
Dave
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I actually foiled around 140-146. It wasn't making it to 150, so I assumed that's where it was wanting to stall. I had a heck of a time maintaining temp in my cooker today too. The wind was kind of strong andy Chargriller isn't very air tight. Ah well, even if it's tough it can still be tasty! Thanks again for the advice!
You need a wind break... and 170-180 is typical foil time if yer gonna foil.
at least an hour, then after that, you can let it rest as long as its internal temperature is above 160. with a big hunk o'meat like a brisket, i wouldn't be surprised if you could let it rest up to 6 hours.
for slicing a brisket, i'd recommend an internal temperature in the 185-190 degrees, no more than 195. if you wat it pulled or fallen apart for bbq beef sandwiches, then 205 is probabjy just right.
i personally don't foil briskets until they're done, but if you do want to foil it for part of the cook, 160 would be a better temp, i think, because that's when the connective tissues start melting, if i remember correctly. having said that, every brisket is different. also, keep in mind that the flat is much leaner than the point, but at the same time, it's a lot thinner, so cooking times tend to even out - however, it is a dynamic that you want to be aware of.
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Brisket Rest Time???
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