Brisket rest time

Cayman1 · Jul 14, 2014

Brisket will overcook in a cambro! Ask me how I know, or maybe not, since I'm still p*ssed off at myself for doing it.

Qbert60 · Jul 14, 2014

Burnt at Both Endz said:
<SIGH>.....If there's one thing this cook has learned about cooking brisket, you just can't take pieces of another cooks system and think it'll work for you.

Practice and good notes will get you farther ahead then looking for the perfect baking recipe.:wink:

I completely agree with you. I cooked one over 4th of july.
- Started on my drum at 300*
- got to the wrapping stage about 4 hours in
- cambro'd it because it was catering for someone and had to cook onsite.
- Put it back on the cooker in the really hot zone 2 hours later (so held in cambro for 2 hours)
- Once it was tender I vented for a few mins, I separated the flat and point, made burnt ends
- Rested the flat for about an hour in Au Jus
- Sliced.

Best brisket I think I have cooked.

Qbert60 · Jul 14, 2014

ique said:
Some of my best briskets at comps have been those that took longer to finish and ended up with barely an hour of rest. I really dont think a properly cooked brisket gets any better after more than an hour of rest. The 4-6 hour rest that is part of a lot of cooks schedule is mainly about two things. One, margin of error, we need a wide doneness window. Done at 8 or done at 10 and it really doesn't matter. Plan for Noon though and the brisket needs another couple hours the cook has a problem. Two, is juggling cooker space. Harry is the king of using the lowest square inches possible.

The steaming down and lowering the internal temp of the meat is very important though. It doesn't improve the brisket really but instead preserves in a state pretty close to when it was perfect coming off of your smoker.

But lowering the temp down that much? I just figured thatt it would make the brisket easier to slice.

CBQ · Jul 14, 2014

ique said:
Some of my best briskets at comps have been those that took longer to finish and ended up with barely an hour of rest. ... Done at 8 or done at 10 and it really doesn't matter.

+1

I aim for 10AM. Last weekend it was done at noon, got an hour rest, and took 1st. I also pulled one of my pork butts at 12:45. If I was a deer, I would probably enjoy wandering onto the highway to watch the pretty lights. :crazy:

CBQ · Jul 14, 2014

Cayman1 said:
Brisket will overcook in a cambro! Ask me how I know, or maybe not, since I'm still p*ssed off at myself for doing it.

I use a thermal barrier under my brisket, keeps the other meats in the cambro from overcooking it.

[ame="http://www.amazon.com/Cambro-ThermoBarrier-20-inch-case/dp/B0037XINWE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1405373189&sr=1-1&keywords=300mpc+barrier"]Amazon.com: Cambro ThermoBarrier, 20 7/8 x 13 1/8 x 1 1/2 inch -- 2 per case.: Home & Kitchen@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41GsxfRrRBL.@@AMEPARAM@@41GsxfRrRBL[/ame]

Cayman1 · Jul 14, 2014

Looks interesting, but mine overcooked because I didn't vent it long enough before putting it in the cambro. I'm sure the butts also contributed to it so the thermal barrier would help in that regard.

midwest_kc · Jul 14, 2014

I didn't think that the overcooking thing was a problem, either. Then the Royal last year happened. Let's just say I ended up turning in chopped/pulled brisket. I don't recommend that, fwiw.

ShencoSmoke · Jul 14, 2014

CBQ said:
.....other meats in the cambro from overcooking it.

This! If you put two smoking hot pork butts under your brisket you will have the potential for problems. My cambro is only used for pork. My brisket holds 3+ hours wrapped in blankets on a table.

Wampus · Jul 14, 2014

Wampus said:
Yeah, once we determine that it's done, we wrap it back up and into the Cambro it goes. We don't vent. I know the thinking that it will continue to cook in the Cambro if you don't vent, but we've not had an issue.

.....then again.....don't listen to anything I say we can't seem to buy a brisket call this season. :tsk:

I guess I should note that we always open up the foil wrap when we check for tenderness on our brisket. We don't just poke through the foil.

So there IS some venting done when we do this, but only enough to probe and determine if it's done and then we wrap it back up again.

Qbert60 · Jul 15, 2014

ShencoSmoke said:
This! If you put two smoking hot pork butts under your brisket you will have the potential for problems. My cambro is only used for pork. My brisket holds 3+ hours wrapped in blankets on a table.

Why not just put the brisket on the bottom?

ShencoSmoke · Jul 15, 2014

Qbert60 said:
Why not just put the brisket on the bottom?

Without a barrier the pork will keep the temp higher in the box no matter where they are located.

thesemicullen · Jul 15, 2014

I don't foil, but I also don't compete. When cooking at home, I will pull the brisket, wrap in foil, wrap in towels and hold in a cooler. There is definitely carryover cooking when I do this. I've begun to pull them just shy of probe tender.

Brisket rest time

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