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Max Rest Time for Brisket & Butt?

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Dan in StL
Dan in StL Posts: 254
edited May 2012 in EggHead Forum

Amazingly enough the brisket and butt I put on last night just reached 195 at exactly the same time.  Did the probe test on the brisket and it's like "butta."  The only issue is I'm probably 5 hours out from when we sit down to eat.  Can I let them rest, foil-wrapped, towel-covered in cooler for that long??

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Sure and much longer in most cases. No problem at all. They will still be piping hot in 5 hours. Use plenty of towels.
    Keepin' It Weird in The ATX FBTX
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  • rsmith193
    rsmith193 Posts: 219
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    you will also want to put them in diierent coolers. If they are put in together, there is a big chance, they will over cook. The over cooking is due to 2 large pieces heating  each other up. if the the brisket is a packer cut, seperate the the point (large fatty end) cut it into cubes, put them in a pan and put some sauce, rub, and a bit of beef broth in the pan. Put the pan back in the egg and put in more wood. leave the pan in uncovered for a few hours. You will have sone fantastic burt ends.
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  • Dan in StL
    Dan in StL Posts: 254
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    Update.. By the time I pulled pork and sliced the brisket, they had been in the cooler for almost 6 hrs and as CT said, were still piping hot. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Phew. I made that up so glad it worked :).

    Actually, I had one in for 12 hours a few months ago and was stil 160 internal when I pulled it. It was great.
    Keepin' It Weird in The ATX FBTX
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