Why?.......Do we wrap our brisket in a towel and throw in a cooler

SaintJohnsEgger · January 2019

Telling my wife that I do this because that is the way everyone does it isn't working any more. And to tell the truth other than keeping it warm I'm not sure why I do this.

So whAt is th epoint? I know the meat will still cook some.and rise.I'm IT. It does it make it more tender?Moistier? Better flavor? I'm just looking for an explanation as to whywhy?

buzd504 · January 2019

This is about resting steaks, but the same science applies. Also, bigger piece of meat = longer rest. I also find a slow carry over cook makes it easier to ease into the sweet spot.

https://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html

TEXASBGE2018 · January 2019

It allows the meat to stay at a more stable temp for a longer period of time rather than quickly cooling off. This will allow you to have a "Buffer" between the time you take it off and the time you are eating. If you want to get technical it also allows for some of the moisture lost to be reabsorbed by the meat thus leaving a juicer end product..

fishlessman · January 2019

i believe its still breaking down the collagen as the internals back down to about 175 degrees. briskets also dry out incredibly fast if sliced open right off the grill, incredibly fast

SmokeyPitt · January 2019

In my opinion, you don't need to FTC unless you need to hold the brisket for an extended time, i.e. the brisket is finished and dinner is not for another 4-5 hours. If you are ready to eat and the brisket is done, you can just let it rest on the counter for 20-30 minutes. To be more precise, I think you could let it rest until it drops to 170 degrees or so. I think the rest is important, but FTC is only required for an extended hold.

FWIW I usually just use my oven to hold. I only FTC if the oven is in use for other purposes or I am transporting the meat. I would rather not have to wash the towels and cooler if I don't need to.

nolaegghead · January 2019

I don't for no reason. I cook it until it is done. Then it's just a matter of when do I want to eat.

I *ALWAYS* put it out on a cooling rack and let it cool fast so it stops cooking. Then if I am ready to eat, I will try to cool it down below 140 to cut or if eating later, will store in a cooler, cambro, oven, etc.

Slippy · January 2019

All of the best briskets I have ever done came out of a cooler after at least two hours of rest... The ones that just rest without the cooler weren't as good.... Not sure if it was the cows, the wood, the weather or what... but I stick with what works best for me.... As for the reason, we'll need to consult with someone that has a degree in brisketology...

nolaegghead · January 2019

Slippy said:

All of the best briskets I have ever done came out of a cooler after at least two hours of rest... The ones that just rest without the cooler weren't as good.... Not sure if it was the cows, the wood, the weather or what... but I stick with what works best for me.... As for the reason, we'll need to consult with someone that has a degree in brisketology...

Coincidence, probably. Or you're under cooking them and the cooler finishes the job.

SaintJohnsEgger · January 2019

That's the stuff I am looking for.

I read somewhere that Franklin doesn't slice his brisket until it comes down to around 140.

Anyway I've got 3 hunks of brisket in the FTC stage and will eat in another hour or two.

Slippy · January 2019

nolaegghead said:

Slippy said:

All of the best briskets I have ever done came out of a cooler after at least two hours of rest... The ones that just rest without the cooler weren't as good.... Not sure if it was the cows, the wood, the weather or what... but I stick with what works best for me.... As for the reason, we'll need to consult with someone that has a degree in brisketology...

Coincidence, probably. Or you're under cooking them and the cooler finishes the job.

I have intentionally pulled at 195, put directly into the cooler and made a two hour drive, and it worked beautifully.... But normally I rest for 30 minutes or so before FTC.. Coincidence, maybe, but I will stick with the process that has gotten me the best results....

WeberWho · January 2019

Forget all the BS written above. ^^^ It's simply for more drinking time. That's what I tell my wife anyways.

nolaegghead · January 2019

Slippy said:

nolaegghead said:

Slippy said:

All of the best briskets I have ever done came out of a cooler after at least two hours of rest... The ones that just rest without the cooler weren't as good.... Not sure if it was the cows, the wood, the weather or what... but I stick with what works best for me.... As for the reason, we'll need to consult with someone that has a degree in brisketology...

Coincidence, probably. Or you're under cooking them and the cooler finishes the job.

I have intentionally pulled at 195, put directly into the cooler and made a two hour drive, and it worked beautifully.... But normally I rest for 30 minutes or so before FTC.. Coincidence, maybe, but I will stick with the process that has gotten me the best results....

So that makes sense. You are cooking to a temperature that's typically under-done in most briskets.

Forget temperature - it's a terrible indicator of when something is done that's cooked low and slow to break down collagen. You should be monitoring tenderness. Stab that brisket with a thermapen or skewer and when it slides through like it's going through butter in *ALL* areas, it's done. That temp might be 190 for a wagyu or 208 for a choice, the meat drives the cook, not the temp. In your case you're probably finishing the cook in the cooler.

I use temperature to tell me when I'm in the ballpark to checking tenderness.

SaintJohnsEgger · January 2019

nolaegghead said:

Slippy said:

nolaegghead said:

Slippy said:

All of the best briskets I have ever done came out of a cooler after at least two hours of rest... The ones that just rest without the cooler weren't as good.... Not sure if it was the cows, the wood, the weather or what... but I stick with what works best for me.... As for the reason, we'll need to consult with someone that has a degree in brisketology...

Coincidence, probably. Or you're under cooking them and the cooler finishes the job.

I have intentionally pulled at 195, put directly into the cooler and made a two hour drive, and it worked beautifully.... But normally I rest for 30 minutes or so before FTC.. Coincidence, maybe, but I will stick with the process that has gotten me the best results....

So that makes sense. You are cooking to a temperature that's typically under-done in most briskets.

Forget temperature - it's a terrible indicator of when something done that's cooked low and slow to break down collagen. You should be monitoring tenderness. Stab that brisket with a thermapen or skewer and when it slides through like it's going through butter in *ALL* areas, it's done. That temp might be 190 for a wagyu or 208 for a choice, the meat drives the cook, not the temp. In your case you're probably finishing the cook in the cooler.

I use temperature to tell me when I'm in the ballpark to checking tenderness.

That's what I did. I started probing at 190 and pulled the point off at 193. The flat was on a higher rack and it didn't probe right until it hit 203.

This is the first time I have cooked a brisket and used probing instead of IT to know when to pull it.

SonVolt · January 2019

It's like mashed potatoes... once they cool down they're never the same. You can keep mashed potatoes hot for hours with no degradation in quality. Once they've cooled and you have to reheat, well, eat something else.

With that principle in mind, if your oven has a warm setting ( < 170F ) you can just stick it in the oven until you're ready to eat; that's what restaurants do with warming drawers which are just glorified low-temp ovens. The idea is to keep the meat warm but not so warm you prolong cooking. The cooler is just an easy way to do it... although I find the oven easier.

SaintJohnsEgger · January 2019

^^^
I wrapped this brisket in foil and then a towel and put it in the oven.

The only issue my family had was that it was a little dry but still good. I went start to finish with a water tray but I did not wrap. Next time I'll see about wrapping at around 165.

littlerascal56 · January 2019

I use newspapers instead of the towel, and then throw away the greasy papers. Cooler is still clean.

thetrim · January 2019

Once mashed potatoes get cool, just make knoedel!

SemolinaPilchard · January 2019

That is when the magic happens. The time in the FTC allows the juices to redistribute into the meat.

RajunCajun · January 2019

@""Semolina Pilchard"
Semolina finally touched on it. It's all about redistribution of juices. I Cook fat cap down and FTC with the fat cap up. The evidence is in the foil at the endnof the FTC.

nolaegghead · January 2019

SemolinaPilchard said:

That is when the magic happens. The time in the FTC allows the juices to redistribute into the meat.

That's what happens when the meat cools down. The FTC just makes it take longer.

SonVolt · January 2019

littlerascal56 said:

I use newspapers instead of the towel, and then throw away the greasy papers. Cooler is still clean.

I use 1,000 thread-count Egyptian cotton sheets. My brisket only gets the best.

Tspud1 · January 2019

What is this FTC

SonVolt · January 2019

You throw your finished BBQ in a cooler, pack it full of towels, then close the lid.

nolaegghead · January 2019

If you have a decent cooler, the towels don't do a damn thing except turn into horror shows and get you into marital trouble.

SonVolt · January 2019

It depends on the size of your cooler. The less empty space the better.

Legume · January 2019

It depends on how long you’re trying to hold the brisket. If you have two hours until you eat, no need for towels, etc. it’s just a way to slow down the cooling vs sitting on the counter.

nolaegghead · January 2019

SonVolt said:

It depends on the size of your cooler. The less empty space the better.

Not if you have a gasket on your cooler. A towel has much more thermal mass than air so it's just another cold surface in the cooler to wick heat from the meat.

Sure, the towel acts as insulation to slow all that down (the heating of the inside of the cooler), but over time, it's worse than not having one at all.

SonVolt · January 2019

That's why I stick my cooler in the oven.

fishlessman · January 2019

my towel or the dogs towel, just kidding, theres just the one towel. wonder how many over the years went out and bought a towel for this method

SonVolt · January 2019

I've never tried it b/c my steam table pans don't fit in my cooler.

nolaegghead · January 2019

Wrapping in foil and some paper to absorb the leaking spooge is all ya need. The foil acts as a radiant barrier, like those emergency blankets to keep you warm. Reflect the radiant heat back into the meat.

Why?.......Do we wrap our brisket in a towel and throw in a cooler

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