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Brisket temp safety zone for rest/hold?

Photo Egg
Photo Egg Posts: 12,137
in EggHead Forum
I need to rest a brisket and should not let the temp drop below ____ degees before I serve it tonight.
Thank you...
Thank you,
Darian

Galveston Texas
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Comments

  • SGH
    SGH Posts: 28,988
    Photo Egg said:
    I need to rest a brisket and should not let the temp drop below ____ degees before I serve it tonight.
    Thank you...
    Ideally you should hold it at 140 degrees as best you can. However if you don't have the means to hold it "spot on" at 140, you can cycle it as low as 135 back up to about 145 without any ill effects. This gives you a 10 degree up/down range to work with. If you can hold 140, you can hold the brisket for many, many hours with outstanding end results. As always, if a brisket God tells you different, heed their advice instead of mine. Remember this, if your holding oven drops to 135 for a short time, the meat temp will not drop immediately. That is why I give the 135-145 degree range if you can not hold a perfect 140. 

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  • lousubcap
    lousubcap Posts: 36,778
    How do you plan to rest it and for how long?  There are many ways to keep a brisket above 140*F for extended durations, we are talking hours here.  FWIW-
    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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  • Photo Egg
    Photo Egg Posts: 12,137
    SGH said:
    Photo Egg said:
    I need to rest a brisket and should not let the temp drop below ____ degees before I serve it tonight.
    Thank you...
    Ideally you should hold it at 140 degrees as best you can. However if you don't have the means to hold it "spot on" at 140, you can cycle it as low as 135 back up to about 145 without any ill effects. This gives you a 10 degree up/down range to work with. If you can hold 140, you can hold the brisket for many, many hours with outstanding end results. As always, if a brisket God tells you different, heed their advice instead of mine. Remember this, if your holding oven drops to 135 for a short time, the meat temp will not drop immediately. That is why I give the 135-145 degree range if you can not hold a perfect 140. 
    Perfect...thank you.
    My Brother has one wrapped in foil, wrapped in a towel and coolered now. Pulled at 8:30am at 205 degees. Wants to hold till dinner.
    Thank you,
    Darian

    Galveston Texas
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  • lousubcap
    lousubcap Posts: 36,778
    Here's a thread  that will afford you extended duration hold times:
    Foil Towels and Cooler (FTC) for extended duration FWIW-
    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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  • Photo Egg
    Photo Egg Posts: 12,137
    edited October 2015
    Brother sent me photos...came out fantastic.
    Thank you...

    Thank you,
    Darian

    Galveston Texas
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