Brisket temp drop normal time after pulling from smoker

dstearn

My prime packer brisket reached 203 internal at the flat 206 at the point.
It was wrapped in paper. I brought it inside and set it on a cooling rack still wrapped. Within 20 minutes the temp dropped to 185 in the flat which was my target temp before setting in the cooler to rest. The plan is to serve it when it reaches 145 for best slicing.
My question is: Is it normal for the I internal temp to decrease from 203 to 185 in 20 minutes? 

lousubcap

I don't measure the temp as it is sitting on the cooling rack so no real help with that.  But depending on surface area and weight that does not seem too extreme although you could have had the thermo in a fat pocket.  
With a brisket always remember... "The cow drives the cook and the cool down as well."
Enjoy the eats-

dstearn

lousubcap said:

I don't measure the temp as it is sitting on the cooling rack so no real help with that.  But depending on surface area and weight that does not seem too extreme although you could have had the thermo in a fat pocket.  
With a brisket always remember... "The cow drives the cook and the cool down as well."
Enjoy the eats-

Thanks, 

I do not think the probe was in a fat pocket but we shall see once I carve it. Right now it is at 157 resting in the Yeti.

dstearn

This brisket was my best so far. It was smoked on the Recteq 590
however this would have also worked on the XL. The key was smoking at a low temp for 8 hours and then wrapping in paper. Also allowing the brisket to sit on the cooling rack for 20-30 minutes before holding in the cooler prevented it from
carrying over.

lousubcap

Nailed that right there.  Nice ring as well.  Congrats. 

lousubcap

@dstearn - PM sent with some accumulated brisket cook info.  FWIW-

dstearn

lousubcap said:

@dstearn - PM sent with some accumulated brisket cook info.  FWIW-

Thanks