How long can I rest a brisket in a cooler.

[dpg481]

If I remember correctly, those that came long before us smoked meats to preserve them for later use without the need refrigeration. I seriously doubt our great grand fathers ever worried about smoked pork or beef getting below 135 degrees. My dad was raised on cotton farms in south Tx. without refrigerators and lived to be 82 years old. I've went a solid day with briskets wrapped in towels and foil, and they were still very warm when I sliced them.

[Hardware]

I pull mine between 10PM and 12AM, place in a warming cabinet at 160ish and will serve during the next day.

[RutnBuk]

If I remember correctly, those that came long before us smoked meats to preserve them for later use without the need refrigeration. I seriously doubt our great grand fathers ever worried about smoked pork or beef getting below 135 degrees. My dad was raised on cotton farms in south Tx. without refrigerators and lived to be 82 years old. I've went a solid day with briskets wrapped in towels and foil, and they were still very warm when I sliced them.

Yep. I finished one at about 9pm and threw it in a cooler for 16 hours. I checked the temp before slicing and it was at 110. Tasted great and nobody sick.

[bboswell]

I have struggled with this same problem and here is what I have found:

1. If you take the brisket to 200-205, and then place it immediately in a cooler, it will steam and way overcook/turn mushy. degrees.

I have made this mistake. Next time I need to rest one an extended period I will pull a little early, let it cool some before going to the cooler and then let it finish in the cooler.

[AntlerCollector]

12 hours max if you want it to still be brisket.

If you’re serving shredded beef sandwiches then it will be perfect in 24 hours.

If you can’t cook and serve in under 12 hours then you’re better off letting it cool and reheating imo

[Cox1]

If you have a electric roasting pan or electric smoker they work well for long holds as they usually adjust down to below what a household oven will. I’d set at 145 ish and hold 12-18 hours with no worry. Also recommend dropping meat temp down to 160’s before hold.

[GarrettH]

I have struggled with this same problem and here is what I have found:

1. If you take the brisket to 200-205, and then place it immediately in a cooler, it will steam and way overcook/turn mushy. You need to rest the brisket outside of the cooler, on the counter until it gets down to at least 165 +/- a few degrees.

2. If you rest the brisket down to 165ish, and then place in a yeti style cooler, you will have approximately 8-10 hours before it starts to drop in the dangerous temps (below 135)

3. Most barbecue joints have warmers set at 140 and that is how they rest them for 24 hours. Because it will never get below 140. I have attempted this in my oven with great results, though, never for 24 hours.

Here is what I do, note I have not tried 24 hours, but I have done 15-17 hours before.

My Brisket Technique
- Smoke the brisket totally uncovered until 200-205
- Wrap in foil and let sit out until cooled to 165. Yes, wrapping in foil softens the bark some but if you smoke it completely uncovered, the bark is usually fairly hard and could use some softening.
- Have oven preheated to 165 (if my oven would go lower, I would set it to 140
- Place foil wrapped brisket in oven and let ride until eating time.

#1, this this and more of this... You will turn awesome into a roast. 12 hour cooler siesta after that without an issue

[MisplacedTexan]

If I remember correctly, those that came long before us smoked meats to preserve them for later use without the need refrigeration. I seriously doubt our great grand fathers ever worried about smoked pork or beef getting below 135 degrees. My dad was raised on cotton farms in south Tx. without refrigerators and lived to be 82 years old. I've went a solid day with briskets wrapped in towels and foil, and they were still very warm when I sliced them.

Hahahaha. My wife's grandfather, who is now passed, was born and raised in South Texas. He would leave a smoked brisket in a cooler for 2-3 days and have no problem eating it. He lived to be 99. I just never had the guts to eat any of it, I was to scared I'd get sick. I guess I wasn't as tough as they were.

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[Bruiser]

20 minutes

[talltexasshoote]

As long as it doesn’t drop below 135 for more than 4 hours. Health Code for safe hot holding temps. Beyond that bacteria can actually start growing.

This. Some ovens will go as low as 150. This would work. I cook lots of briskets to tailgate. I take them to 203, rest for 2 hours and then chill them in the refrigerator or freezer. Wrap tightly in Saran Wrap, add 1 cup beef broth and finish tight in foil. When ready to server 1 1/2 to 2 hours at 200 degrees on the pit. Then back in cooler until ready to slice. You cannot tell it was not smoked and rested. I cook 60-100 briskets a year using this method.

[mjhaverkamp]

As long as it doesn’t drop below 135 for more than 4 hours. Health Code for safe hot holding temps. Beyond that bacteria can actually start growing.

This

[Graysonhogs]

Yep. I finished one at about 9pm and threw it in a cooler for 16 hours. I checked the temp before slicing and it was at 110. Tasted great and nobody sick.

110 is way too low to serve. Jmo.


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[Graysonhogs]

This

This +1


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