When to FTC Brisket??

0EggMan0

Once the thickest part of the flat near the point is probe tender (like butter) and it's time to FTC is it best to let the brisket rest uncovered or loosely tented for a while to allow the temp to come down in order to prevent it from over cooking or do must of you just wrap it up tight and this point and put it to bed? I have had a couple brisky's in a row that I though I nailed, FTC'd immediately once probe tender only to pull out and over cooked piece of meet hours later. Thank you in advance for our guidance.

Mattman3969

That same question popped up a month or so ago with mixed answers. I like the idea of letting it rest before FTC but have not tried it yet, I think @cazzy has done a few that way maybe he or @lousubcap will chime in shortly.

Skiddymarker

Never noticed a difference in texture with rested before the wrap but then, I don't do that many. Like @Mattman3969 says not sure there is a real answer. If ready an hour before needed, I give it a rest and then wrao. if done a couple of hours before, I wrap right away. 

lousubcap

@Skiddy-Dang, you are at it early today  

Depending on your cook temp vs final brisket temp the carry-over is likely to be very little unless turboing the thing.  Once you stop adding heat energy, then all that is going to happen is the equalization of temperature across the hunk of beef.  I doubt you could notice any difference either way unless it was turboed (sp?).

One thing that probably has a bigger impact during the FTC time is butcher paper vs foil.  The paper allows the brisket to breathe not so with foil.  Try with butcher paper if you can-that said, given all the variables in each hunk of brisket, that alone will compensate for the foil/paper differences.  FWIW-

BTW-enjoy the eats!