![]() ![]() Holding a brisket in a cooler will give you more flexibility so you can carve and serve at the perfect time. Coolers are well insulated, so the brisket will stay hotter for longer. If you were to leave your brisket on the counter, you would need to carve and serve after half an hour. That way you can almost guarantee your meat will be moist and tender. This allows you to time it perfectly and slice your brisket when you and your guests are ready to eat. So by holing the meat in a cooler, it will stay hot for hours. The last thing you want is to serve dry brisket after you’ve just spent 15 hours nurturing it over your smoker. Timing is important when smoking brisket. The second reason we hold a brisket in a cooler is so we can keep it hot until we are ready to serve. This will allow the connective tissue to break down and will result in a more tender brisket. ![]() Once the brisket has reached the perfect 203☏ internal temperature, by removing it from the smoker and placing the meat into a dry cooler, we give the brisket a chance to continue with the carryover cooking. Brisket contains a lot of connective tissue that will continue to break down while in the holding phase. Science of Barbeque author Meathead Goldwyn explains the holding phase allows for carryover cooking, which is especially important for a tough cut of meat such as brisket. To explain why a brisket goes into a cooler after smoking, first we need to distinguish between resting and holding. The other reason to rest a brisket in a cooler if for carryover cooking, so there is some science behind the method. Pitmasters rest their briskets in a cooler for a few reasons, but it’s practiced mostly for time management. Holding brisket in cooler keeps it hot until ready to serve, allowing for perfect timing and serving moist and tender meat.By removing brisket from smoker and placing it in a dry cooler, brisket is given the chance to continue with carryover cooking which results in a more tender brisket.Carryover cooking is especially important for tough cuts of meat like brisket due to its connective tissue.Pitmasters rest briskets in coolers for time management and carryover cooking.Have you tried smoking a Wagyu brisket yet? You can get one delivered to your door from Snake River Farms. Once the internal temperature drops below 140☏, the Keep the meat in the cooler for as long as it can remain at a safe internal temperature between 200☏ and 140☏. Monitor the internal temperature Insert a thermometer into the meat to monitor the internal temperature. This will help to maintain the internal temperature of the meat and allow for carryover cooking. Place the brisket in a dry cooler Put the wrapped brisket in a dry cooler that is well-insulated. This will provide an additional layer of insulation to help maintain the internal temperature of the meat. Wrap the brisket in a towel Place a towel over the wrapped brisket. This will help to keep the meat moist and prevent it from drying out. Step Description Wrap the brisket in foil Use foil to wrap the cooked brisket tightly. Once the brisket drops below 140☏, it is in the dander zone for bacteria to multiply, therefore it should be carved and served. We can keep a brisket in a cooler for as long as it can remain at a safe internal temperature between 200☏ and 140☏. It is good practice to keep your thermometer inserted into the meat so you can continue monitoring the internal temperature. Before placing the meat in a dry cooler, ensure the brisket is wrapped in foil and a towel. ![]() Although meat can rest on a counter for 30 minutes, placing the meat in a well-insulated cooler will allow time for carryover cooking and hold the meat at a safe temperature until it is ready for slicing. Placing brisket in a dry cooler is a common practice during the resting or holding period. Is resting brisket in a cooler necessary or can you just let it sit on the counter for half an hour? I wanted to find out all I could about the resting phase, so I sought advice from the expert pitmasters. Resting or holding is an important stage when smoking brisket and it needs to be factored into your planning. We smoked brisket in several stages, and each stage plays an important role if you want a tender, juicy brisket. ![]()
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