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Brisket resting time

Brisket is done. 13 hours at 230 internal temp 192. It wrapped and in the cooler. My question is how long is too long to rest in the cooler? My will be in the cooler for 4 hours. Is that too long?
McKinney, TX

Comments

  • lousubcaplousubcap Posts: 14,081
    If tightly wrapped (double foil) and the cooler air space filled with towels to eliminate the air space you will be fine.  FYI-there are a few tips to extend the FTC window-preheat the cooler with hot water, run the towels thru the dryer but you should be fine.  And when you are ready to serve let it breathe for around 5-10 minutes before slicing and don't slice til ready to eat as the flat can dry out before your eyes!  Enjoy the eats.
    And welcome aboard.  Enjoy the journey!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Monty77Monty77 Posts: 652
    I agree, I have rested mine for 4 hours before in a small cooler, tightly wrapped in foil and towels. It was still hot and ready to serve, but the comment above about not carving till its time to eat is absolutely correct and important!  Enjoy!  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, Digi Q DX2, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
  • Egglegal_AlienEgglegal_Alien Posts: 113
    edited April 2014
    You should be fine... I've hold briskets for longer, temp will be ok and it shouldn't dry out.

    The only thing you can't avoid is the crust getting softer the longer it waits in FTC... Never done it but I've heard people say you can "re-harden" the crust by removing the brisket from FTC and placing it on an oven/BGE for 5-8 mins @ 500-550* F right before serving... can someone verify? The Cen-Tex Smoker


    XL BGE + Large BGE @ Monterrey, Mexico
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