#SMOKED BRISKET REST TIME PROFESSIONAL#

#SMOKED BRISKET REST TIME PROFESSIONAL#

It’s well known that in professional or commercial barbecue do not use a cooler to rest and hold their brisket at temperature. You can adopt this method for resting turkey if it’s done too early, or resting pork ribstoo! Every step involved is to provide the brisket with well needed insulation, holding temperatures for as long as possible without overcooking or ruining the brisket. If done correctly, you will quite easily be able to hold the brisket’s temperature for up to 6 hours, and even longer in optimal conditions. If it does appear to be falling below 140☏ take it out and put it into a refrigerator to be safe. The probe will help you monitor the temperature to ensure it doesn’t drop into unsafe levels under 140☏. Place the wrapped brisket in the cooler, run the probe wire out of the cooler and shut the lid.

Ideally get a probe into the brisket, re-wrap it up in butcher’s paper or aluminium foil and wrap it in a thick towel.

The heat that the cooler has absorbed will remain hours after the hot water has been removed because of how good of an insulator it is. As soon as your brisket is ready to take off the heat, drain and wipe down the cooler. Although this method is traditionally used to rest the beef brisket, it can also hold the temperatures extremely well which makes it an ideal option if your brisket is done too early.Īround thirty minutes before your brisket is ‘done’ add roughly three gallons of hot water to your cooler and close the lid. If you’ve been around barbecue long enough you will have heard of the cooler method or “Faux Cambro” when it comes to resting meats.

Smoked brisket rest time