How long can I rest a brisket in a cooler.

[ArcheryNerd]

So lets say I finish a brisket somewhere around 200 degrees and put it wrapped in a cooler. How long can I let it rest for? 24 hours?

[Axe Man]

I did six for a wedding one year and left them in a cooler for 7 or 8 hours. They came out amazing!

[BlackHogDown]

IDK about 24 hours but I've held one wrapped in peach paper, towel, and placed in preheated cooler for 7ish hours that was still too hot to handle comfortably when slicing. I'd say at least 8-10 for sure.

[HoustonHunter94]

24 feels like a long time. I would say 10-12 maybe but I did not stay at a Holiday Inn nor have I have rested one that long. I have done 6-8hrs and like above, it was still way hot.

[ArcheryNerd]

Yea my goal it to smoke it the day prior and I don't know if I just rest it and then put it in the fridge then in the oven on warm the day of?

[tpack]

Lots of BBQ joints rest them for 12 hours. You just have to be sure for the temp not to drop to low when going that long.

[CWKATTNER]

I've done 15 hours without issue in a good cooler with briskets wrapped in foil and old towels. The meat was still hot.

[jay07ag]

Id say 12-14 hours is safe...never gone to 24 hours before so that's uncharted waters for me

[fulmer34]

One brisket? And what kind of cooler? 24 hours for one brisket in a cooler is too long. 5+ briskets may be fine. Just throw it in oven or back on smoker for an hour or two prior to serving.

[Graysonhogs]

12 is as long as I go.

Disclaimer: I may not know anything

[Gumbo Man]

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.

[JTCowpoke]

I would cool it off and slice it, de-fat the juices and warm it back up an hour or two before you want to eat in the defatted juices.

[Bullseye07]

Lots of people do extended rests. Just check the temp and don’t let it drop below 135ish as noted below.

Also do not cut into it until you are ready to serve. You begin to lose moisture at a drastic rate as soon as you cut into it.


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[roysmoke]

You can also use things like bricks or rocks and warm them up in the oven and put them in the cooler and it will maintain the heat longer. If you can keep a temperature probe in your brisket to know what's going on. I would also pour hot water in the cooler before you ever put any brisket in there so that the cooler is already warmed up to a good temperature.

[TxBowHntr]

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.