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Good article on the importance of holding bbq before serving

The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 23,179
in EggHead Forum
For those who read my brisket advice, you know I always tell people that holding a brisket in a cooler for a few hours and allowing it to cool to around 140 before slicing is one of the most important steps in cooking a brisket. This article is a mashup of a few that I read but explains it pretty well. 

For those of you who fear the liberal elite media empire that is  NPR, just pretend this is from Fox News and everything will be ok.



http://www.npr.org/sections/thesalt/2015/06/08/411778404/pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime


Keepin' It Weird in The ATX FBTX
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Comments

  • Spaightlabs
    Spaightlabs Posts: 2,349
    Group buy on Cambro or Alto-Sham coming soon? =)
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Spaightlabs said:
    Group buy on Cambro or Alto-Sham coming soon? =)
    I bought a giant Winston CVAP oven (like the AltoSham) to play with a while back but I've never set it up. Too freaking big. I'm going to sell it. A cooler is all I really need. I've help pork butts for 12 hours in a cooler and they were still too hot to handle. I've done briskets that long too and they were still 150-160 after an 8-9 hour hold. If you need longer than that, you need to start your cook later.


    Keepin' It Weird in The ATX FBTX
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  • Jameson19
    Jameson19 Posts: 354
    Good article. I've done the cooler rest method with fantastic results. 
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife... 

    Las Vegas, Nevada!
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  • lousubcap
    lousubcap Posts: 36,882
    Good read.  Reminds me of...Better to be lucky than god any day.  With the fickle nature of the cow, I only recall one brisket that was done within about 90 minutes of planned serving time.  Of late when running around 260-270*F on the dome and figuring about 1 hr/lb I have been seeing closer to 0.7hrs/lb.  A natural intro to the FTC.  Now watch the Sunday cow go the opposite direction. That's what makes it such fun...  

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Great read! I'm going to try my best to practice this. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • buzd504
    buzd504 Posts: 3,878
    I agree.  The cooler rest is key.
    NOLA
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  • DMW
    DMW Posts: 13,836
    My brisket is in my Carlisle. Sat on the counter for a half hour first.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • lousubcap
    lousubcap Posts: 36,882
    @DMW -  going in that hunk was a thing of beauty.  Can't wait to see the end result.  Some day I will make the leap to Gold (at least once) but I'm good with black for now.  Enjoy as I'm sure you will.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    DMW said:
    My brisket is in my Carlisle. Sat on the counter for a half hour first.

    Dude...
    Keepin' It Weird in The ATX FBTX
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  • logchief
    logchief Posts: 1,431
    Great info @The Cen-Tex Smoker, thanks.  My small brisket should be coming off shortly after 8 hrs and into the FTC for dinner tonight.

    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    Thanks for the link.  Reaffirms what you have been saying.
    Large, small and mini now Egging in Rowlett Tx
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  • pescadorzih
    pescadorzih Posts: 926
    DMW said:
    My brisket is in my Carlisle. Sat on the counter for a half hour first.

    What time is dinner.  I'm only 45 min away!
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • SGH
    SGH Posts: 28,989
    Good article. Thanks for sharing. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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