FTC question for briskets

clemsontyger97

I know this will vary, but generally speaking for briskets, do most of you let it rest a bit before wrapping and adding to cooler (assuming you went unwrapped during the cook).   I'm going to try my third attempt at brisket soon, and just been doing some reading of many, many threads this morning...mostly turbo brisket threads.     

Ladeback69

I usually do brunt ends with the point so I wrap the flat and FTC it till I am ready to slice.  I then pull it out and let it set for about 15 minutes or so, then I slice.  I have just taken it off and right into FTC.  Others should chime in as well.  Works for me every time.  

SoCalTim

Yes, after I've pulled the brisket, I cut a 4" by 4" inch square in the foil and let the brisket come down to 170. Then I put it in the cooler, otherwise it continues cooking.

GrateEggspectations

I would assume the consideration of carry over should be given even more weight when turboing, when there is even more potential to carry over more heat than with a low and slow.

lousubcap

Another vote for a cool-down phase before FTC.  I generally let it sit on a cooling rack for around 20 minutes before the FTC.  FWIW-

bhedges1987

It takes a brisket about 2 hours to come down to 140 if left out. So I just leave them out for 2 hours.  No cooler no towel.