Just got my new RTIC 45...

CheeseheadinAZ

Fits a 20 lb brisket perfectly.  How long do you typically allow your briskets to rest?  My local award winning BBQ joint claims its a very important part of the brisket cooking process.

FATC1TY

I've found my yetis and rtic to be great for holding briskets and butts myself.

I will actually preheat the cooler a tad.. Leave open in the sun for a bit.. some warm towels from the laundry.

Anywho- I try to get no less than 2 hours rest for my briskets. I find that you need to add that to your cooking times and assumptions. Overcook, or near overcook it and hold it too long and it'll get pot roasty.

That said.. I find 190-195 for prime and wagyu briskets and then a 2 hours rest in butcher paper work out really nicely every time.

I've gone up to 3-4 as well, and didn't see any effects negatively.

CheeseheadinAZ

Thanks FATCITY...do you wrap your briskets midway through the cook too?  I'Ve been doing that but wondering if necessary in the egg.

FATC1TY

Not sure if midway or not.. I kind of just look at bark, the feel, and sometimes if I'm unsure I pull out the thermapen and get a temp in the flat and point and decide.

Usually-160's.. give or take 10 seems to be the point where I will wrap in paper if I'm happy with the bark. Let it ride till 190 and then I toss 'er in the cooler. I add an extra wrap of paper cause that bad boy will leak all over the place.

I also have a bad habit of closing my coolers after using them for meat. Open them 2 weeks later, and you are visited by the smokey smell still!

Preheating the cooler works if you need to carry it longer, straight up if you are just doing a healthy rest before a slice.

bhedges1987

CheeseheadinAZ said:

Fits a 20 lb brisket perfectly.  How long do you typically allow your briskets to rest?  My local award winning BBQ joint claims its a very important part of the brisket cooking process.

Resting a brisket is just as important as the cooking process. 

Rest it while it's still in your butcher paper and NOT in a cooler for about 2 hours. 

 A cooler is only for holding the temp for extended periods of time.  For instance if your brisket finishes 6 hours early. Put it in there for 4 then bring it out and rest it at room temp for 2 before slicing. 

CheeseheadinAZ

http://http//s998.photobucket.com/user/CheeseheadinAZ/media/image_zpszhsnpmnw.jpeg.html

Used my RTIC 45 for the first time last night.  Cooked 2 briskets same size however one finish 3 hours later then the first.  This first brisket was in the box for 5 hours...came out of the box hot and let it rest for an hour.  Worked awesome!