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Resting a briskett?
Backally Bob
Posts: 2
I am new to the BGE, did a brisket that turned out pretty good but always looking to do better. Many posts mention resting the briskett, but they don't say why. So....why are we resting them, and how long do people suggest?
Comments
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Welcome to the neighborhood....
Resting any cooked meat allows the internal juices to re-distribute within the muscle, and sort of settle down. Something like a steak may only need 5 or 6 minutes of rest... but a brisket is a different muscle altogether and the results of a long rest are especially noticeable on the cutting board. If you cut too soon, juices will gush out and your brisket will be dry. In fact most folks don't even slice a brisket until it's ready to plate.
A good method for resting heavy meats is to use the insulation properties of an ice chest. Of course without any ice.... Add some wadded up newspaper or old towels to the cooler, wrap your meat in a double layer of foil and put it in there. Cover with more newspaper or another towel. It will remain hot for a long time. I rest mine at least two hours, longer if I have a large one (like a 13# or bigger)Happy Trails~thirdeye~Barbecue is not rocket surgery -
Nice "ring" big guy... :woohoo: :woohoo: :woohoo: :woohoo: BTW, Wayne speaks the truth, let the damp thang rest. :woohoo: :woohoo: :woohoo:SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Heheee. That was a hot and fast one too...
When I first posted that photo, Donny (Pitmaster) T asked me if I used oatmeal to get that crazy looking bark.Happy Trails~thirdeye~Barbecue is not rocket surgery -
That's purty and what a smoke ring by the way how is your back coming?
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Sounds good, Thanks for the replies. Daughter has a birthday coming up, and wife wants me to do a brisket again. So will plan on a extra couple hours to get it right! Can't wait!
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