Brisket in cooler to rest
If you are wondering how and why you should be resting a brisket inside of a cooler, you have come to the right place.
Resting brisket in cooler is simply just let the collagen inside of the meat to fully come down and internal temperature and allow the juices to disperse all throughout the BBQ.
This is what gets a very jiggly brisket and makes it so incredibly tender.
Let’s take a quick look at the average rest time needed to adequately rest a brisket inside of a cooler.
Brisket cooler rest time
For the most part you will want to let a brisket rest anywhere from 3 to 12 hours.
This will just help ensure that the connective tissues and juices within the brisket have plenty of time to disperse all throughout the piece of BBQ.
If you don’t let it rest properly, then it will be very dry and all of the moisture will evaporate the second you slice into it.
Most people don’t really have the patience to flavor of brisket rest, which is one of the reasons why they say that it is very hard to get a brisket right.
All you need to do is let it rest adequately inside of a cooler for that length of time to get the best results.
Now, let’s take a quick look at what temperature you should be resting your brisket in the cooler until.
What temp to rest brisket in cooler
If you are wondering what temperature the brisket should reach before you pull it out of the cooler, then keep reading.
You will want to make sure the brisket reaches at least 165°F in internal temperature before you consider pulling it out of the cooler and slicing into it.
Why let brisket rest in cooler
Again, if you don’t do this, then you are severely at risk for a dry and crumbly brisket despite all of your hard effort up to this point!
Should I put my brisket in a cooler to rest?
You don’t have to always let a brisket rest inside of a cooler specifically, but you should always consider resting your brisket.
Resting briskets is perhaps one of the most important things you could possibly do besides pulling it off at the right internal temperature. By doing so, you are giving yourself the best chance to produce the most amazing BBQ ever.
Always consider resting your brisket for at least 3 to 12 hours to fully let the internal temperature to come down adequately.
Who should be resting their brisket in a cooler?
Anyone smoking brisket that wants to produce amazing results should consider resting brisket inside of a cooler. There is no deterrence for any pit-master out there.
Everyone should be resting briskets in either a cooler, on the counter, or in some kind of warming oven or other device. Make sure that there is plenty of insulation present within whatever container you are using.
How long can you keep smoked brisket in cooler
There can be a pretty wide variance in terms of how long a brisket can be rested inside of a cooler. Most often then not, you will want to rest your brisket inside of a cooler for about 3 to 12 hours.
By placing your brisket for this length of time or within the timeframe, you are really getting it the best chess possible for you to come out excellent.
All the juices will soak back into the meat and ensure that once you slice into it, things will be incredible juicy!
How long will brisket stay warm in cooler
Besides the recommended length of time you should be resting your brisket, you should also know that it is important to keep it warm during that timeframe.
So to answer the question, brisket can stay warm for up to around 12 hours, provided that you insulated properly.
The recommended way to let brisket properly rest in a cooler is to wrap it in either a butcher paper or foil or even a large amount of hot towels.
How to let a brisket rest in a cooler
If you want a quick way to rest in brisket inside of your cooler, take it off the smoker and let it rest on the counter for about 30 minutes. This lets all the carryover heat escape the meat.
Once 30 minutes has passed, wrap it in some kind of foil or butcher paper. Place it directly into the cooler for anywhere between 3 to 12 hours.
By placing a brisket inside the cooler to rest, you are simply letting the internal temperature come down to around 165°F. This has the added effect of leading the juices and moisture within the meat soaked back into the fibers throughout the barbecue.