How long can I rest a brisket on the counter?

dstearn

How long can you rest a brisket that is wrapped in butcher paper assuming you set it on the counter in an air conditioned house?
At what point should I move it to a cooler?

cazzy

Just let rest for 20-30 minutes, then move it to the cooler.  You essentially want the brisket temp to start falling to minimize carryover.  Make sure that the it isn't flat on the counter either cause it will smolder on the bottom. I put it in sheet pan that sits on my gas range.  The grills on the range allow air to circulate around the pan.  A cooling rack will work too.  

dstearn

Thanks Cazzy, If I need to FTC in the cooler can I add one more layer of
paper on top of a layer of foil with towels on top?

snoqualmiesmoker

For food safety, until the meat temp drops below 140. 

20stone

dstearn said:

How long can you rest a brisket that is wrapped in butcher paper assuming you set it on the counter in an air conditioned house?
At what point should I move it to a cooler?

If I leave a brisket on the counter, it gets eaten.

Seriously, though, I use butcher paper and put it straight into the cooler with towels (PTC, no foil).  I probably end up with some carryover, but cook at low enough temps for that not to be a serious issue.

It will hold in a cheap cooler plenty long, and a nice cooler for several hours (more than I am willing to wait to eat).

Good luck

nolaegghead

Technically, 4 hours after the surface temp drops below 140F.  The brisket's clock is reset after it is effectively sterilized through cooking into the 190F plus range.

cazzy

20stone said:

dstearn said:

How long can you rest a brisket that is wrapped in butcher paper assuming you set it on the counter in an air conditioned house?
At what point should I move it to a cooler?

If I leave a brisket on the counter, it gets eaten.

Seriously, though, I use butcher paper and put it straight into the cooler with towels (PTC, no foil).  I probably end up with some carryover, but cook at low enough temps for that not to be a serious issue.

It will hold in a cheap cooler plenty long, and a nice cooler for several hours (more than I am willing to wait to eat).

Good luck

I don't do PTC, so I'm not sure how the carry over affects products held that way.  I will say that I've seen too many briskets get hosed from going off the egg to FTC.  That is just intensifying the carryover affect so I highly suggest resting for a few before doing so.  I imagine it isn't as intense in paper, but I would still rest before throwing it in a cooler.  

20stone

cazzy said:

I don't do PTC, so I'm not sure how the carry over affects products held that way.  I will say that I've seen too many briskets get hosed from going off the egg to FTC.  That is just intensifying the carryover affect so I highly suggest resting for a few before doing so.  I imagine it isn't as intense in paper, but I would still rest before throwing it in a cooler.  

That may be a function of your cooking temps. I do brisket at about 250 deg, so if you assume that the internal on mine is around 200 deg when I pull it, and the surface is 250 (minus a few degrees from when I poke at it), you have hot surface heating up towels and cooler, along with dragging up the internal temp a little. My guess is that it isn't more than a couple of degrees. However, you have piqued my curiosity, and as a man of science, I will leave a meat probe in this weekend and see how much carryover I get when I go from Egg to cooler.

nolaegghead

I'd like to hear the results.  I wouldn't think you'd get much carryover because you're cooking at such a low temp and because at 200F the evaporative cooling effect is strong.  But in the pursuit of it coming down to serving temp, if you're eating within an hour, I would just let it sit out and cool.

http://amazingribs.com/tips_and_technique/carryover_cooking.html

cazzy

20stone said:

cazzy said:

I don't do PTC, so I'm not sure how the carry over affects products held that way.  I will say that I've seen too many briskets get hosed from going off the egg to FTC.  That is just intensifying the carryover affect so I highly suggest resting for a few before doing so.  I imagine it isn't as intense in paper, but I would still rest before throwing it in a cooler.  

That may be a function of your cooking temps. I do brisket at about 250 deg, so if you assume that the internal on mine is around 200 deg when I pull it, and the surface is 250 (minus a few degrees from when I poke at it), you have hot surface heating up towels and cooler, along with dragging up the internal temp a little. My guess is that it isn't more than a couple of degrees. However, you have piqued my curiosity, and as a man of science, I will leave a meat probe in this weekend and see how much carryover I get when I go from Egg to cooler.

I would say the average around these parts is 250, but again, I'm more concerned about this with foil.  Lemme know how the test works out!

Toxarch

I've used the convection oven to hold a brisket before. It's got a rack so air can move all around with the oven door cracked open. Once the temp drops a little, I can set it to warm and convect so the meat doesn't cool too fast if it's going to be a long time before eating. Or just leave it off and close the door and it heats from the meat and is insulated.