Brisket cook /rest time

JakAU · August 2018

OK, got a 14.75 lbs prime brisket, cleaned it up last night, (it probably weights 12 lbs now) and will season it tonight and put it on the cooker. The plan is to eat round 5:30 tomorrow afternoon, the questions is what time time do i need to put it on tonight to make sure it is ready to eat at 5:30? I will also need to figure at least a 2 hour rest period too. I am also using a FB300 and plan on setting the temp at 250 degrees. Next question......can you over rest a brisket? Lets say it is done by 1:3O, can I rest it in the cooler for 4 hours and be safe to eat?

TEXASBGE2018 · August 2018

You can do a search on here and find 100 answers to this. But short answer is that it takes 1.5hrs per pound on average. Check the temp in the thickest part of the flat and pull when probing like buttah. Usually this is when it’s reading around 203 IT. I have rested a brisket for 8hours in a yeti and it was still reading 140 with a thermapen. Also Welcome!

CarolinaQ · September 2018

I’ve pulled it from the heat anywhere between 195 and 202 IT. The feel of the meat at those temps is more important to me than the exact number. Jiggly meat and very soft when putting the thermopen in is what you’re looking for. I’ve kept them wrapped in a cooler for up to 4 hours and always enjoyed them. I’d say they need at least 60-90 mins rest while wrapped at a minimum before slicing.

Foghorn · September 2018

Sorry I didn't see this last night. Presumably, you are well on your way to brisket joy at this point.

The key to resting a brisket is that you need to preserve the moisture (wrapped in foil and in a closed compartment) and keep the meat temp above 140. Depending on the cooler and how you prep it you can get over 4 hours on that.

Aaron Franklin goes 8+ hours before he serves his brisket.

lousubcap · September 2018

Welcome aboard and enjoy the journey. Above all, have fun.

If you are at all concerned about the protracted hold time then stick the cooler in the sun during the FTC. But as noted above, after giving the protein around 15-20 minutes on a cooling rack after declaring victory (to stop the carry-over cooking) you have several hours of hold available. Just remember to slice across the grain and only on demand. Will dry-out before your eyes.

JakAU · September 2018

Brisket turned out good, ended up resting it for about 5 hours in a Yeti, i think the IT was around 140 when I cut the point off. This was my first packer and I was overall pleased. I decided to go the burnt end route on the point and it was awesome, melt in your mouth but the flat was a little dry but very tender. I have cooked 2 other flats only and they tended to be dry too, don't know why they have been so dry but maybe I am over cooking them....any thoughts? I think the brisket was done in the 8-9 hour range but left it on the smoker a little too long, cooked it at 225 with a FB300, wrapped in foil around the 175 mark and added 1 can of beef conssume to it also. It cooked a little quicker than expected, I see guys cooking a packer for 15-24 hours depending on the size but if I had gone that long on this brisket it probably would have been more like beef jerky. I did a competition cut (semi separated the flat and the point)on this one, would that make them cook quicker? I am thinking that if I keep on cooking the flats and get them dialed in that will finally figure out the dryness issue. Should i have wrapped in foil around the 150-160 mark? Had someone suggest that I cook it in a foil pan... any suggestions would be appreciated. Thanks

lousubcap · September 2018

I would suggest you give the search function here a go. You will be overloaded with information about a brisket cook. Digest some of that, grab a process and go. There are many variables with the cook but always remember, "the friggin cow drives the cook."

For me there is enough general guidance above. The key is the feel in the thick part of the flat as that is when you "declare victory."

Brisket- the most fun cook you can have due to the always present and not prior identified audibles required of the cook. FWIW-

Brisket cook /rest time

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