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Cooler impact on brisket temp

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doublesuited
doublesuited Posts: 16
in EggHead Forum
got a nice 8 pound flat for tomorrow.   Planning to wrap at 165 and remove at 195.  

Quick question— for the best brisket I ever had, the cook told me he let it still in a cooler for 2hours post cook to maximize the juices.  

If I do this, does it change the temp I remove brisket from the egg?

thanks.


  
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  • alaskanassasin
    alaskanassasin Posts: 7,659
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    Pull it when its done and FTC! Some let it rest for a bit before FTC, but I just toss it right in.
    South of Columbus, Ohio.


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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    alaskanassasin said:
    Pull it when its done and FTC! Some let it rest for a bit before FTC, but I just toss it right in.
    The problem with foiling right away and tossing it in is temp overshoot/carryover.
    "I've made a note never to piss you two off." - Stike
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  • doublesuited
    doublesuited Posts: 16
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    JohnInCarolina said:
    alaskanassasin said:
    Pull it when its done and FTC! Some let it rest for a bit before FTC, but I just toss it right in.
    The problem with foiling right away and tossing it in is temp overshoot/carryover.
    That’s what I was getting at.  If you put in cooler, do you need to remove a bit early. 
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
    edited June 2018
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    doublesuited said:
    JohnInCarolina said:
    alaskanassasin said:
    Pull it when its done and FTC! Some let it rest for a bit before FTC, but I just toss it right in.
    The problem with foiling right away and tossing it in is temp overshoot/carryover.
    That’s what I was getting at.  If you put in cooler, do you need to remove a bit early. 
    You don’t, but you should let it rest for awhile before foiling it.  I think 5-10 min is good, but some folks go longer.
    "I've made a note never to piss you two off." - Stike
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Carryover amount varies with the cooking temp.  Higher cooking temps (think turbo) create a greater internal temperature gradient which leads to more carryover. Adjust your time before FTC to account for your cooking temp.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • doublesuited
    doublesuited Posts: 16
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    jtcBoynton said:
    Carryover amount varies with the cooking temp.  Higher cooking temps (think turbo) create a greater internal temperature gradient which leads to more carryover. Adjust your time before FTC to account for your cooking temp.

    Thanks.  SInce I cook at 225-240, I should be good with a shorter (15 min) rest period before wrapping and putting in cooler 
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  • DoubleEgger
    DoubleEgger Posts: 17,186
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    If I need to wrap immediately and hold for several hours, I’ll pull one early in anticipation of carry over. 
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