Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket rest question

cbmontgo
cbmontgo Posts: 23
in EggHead Forum

If my brisket hits internal temp, and then I FTC, how long can I let it rest?  Will resting too long change the texture?

· Share on FacebookShare on Twitter

Comments

  • Eggerty
    Eggerty Posts: 220
    I have rested my packer in butcher paper for 5hrs with a non-temp controlled cambro.  In regards to texture, humidity with be created when foiled since it traps in the heat and moisture so the bark would soften.  Wouldn't affect the taste though.  
    LBGE - Nov/'14
    A Texan residing in Denver, CO.
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,549
    The magic happens with the rest IMO, 2 hours on the low end, 4 for me is the sweet spot
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,746
    @cbmontgo -  the brisket finish-line is determined by the feel in the thickest part of the flat.  When it "probes like buttah" you are there.  Temp (of the flat-pay no attention to the point) is only a guide to when to start looking for the feel.  Can be anywhere from the 190's-low200's *F.  And regarding the FTC-let the brisket sit on a cooling rack for around 20 minutes to stop any carry-over cooking before the FTC.
    And you can easily get 4-6 hours with a pre-warmed (hot water) el cheapo cooler.  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.  
    · Share on FacebookShare on Twitter
  • GoooDawgs
    GoooDawgs Posts: 1,060
    @lousubcap if you have a warming drawer set to 140, is there a max time you'd leave it in there?  I think Franklin takes his brisket off at midnight and has an 11 hour rest before lunch, right? 
    Milton, GA 
    XL BGE & FB300
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,746
    I don't know about Franklin's process (I failed to inquire when I had the chance) but as long as you retain the moisture you are fine.  Some on this forum have done the cooler FTC for that length and all turned out great.
    And never mind the new look sous vide brisket hot water cooks.  
    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.  
    · Share on FacebookShare on Twitter
  • Ladeback69
    Ladeback69 Posts: 4,484
    Remember do as @lousubcap said, go by feel not temp.  I only use temp to let me know when to start probing for when it is probes like buttah.

    As for FTC, I have gone 6 hours before and the brisket was still hot to the touch.  Remember to let it rest after  you pull it out to slice.  
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,877
    I've FTC'ed about 7 hours and I thought it was a tad long (still good though).  1 hour minimum, and 3 or 4 is just right.
    NOLA
    · Share on FacebookShare on Twitter

Categories