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What to do after brisket is done?
Brisket is a staple in many BBQ enthusiasts’ kitchens, but what do you do once it’s finally finished cooking? If you’re unsure, don’t worry, BBQ Dropout is here to guide you through the process.
What to do after cooking a brisket? To ensure a juicy and tender brisket, follow these steps:
1) Verify the internal temperature at 200°F, 2) Check for tenderness using a toothpick or thermometer, 3) Rest the brisket for 3-4 hours, and 4) Wait until the internal temperature reaches 165°F before slicing. Resting your brisket is key for the best results.
Step 1: Verify the Internal Temperature
Before you do anything else, turn off your smoker and let it cool down. To verify that your brisket is done, you need to check the internal temperature.
The temperature should be around 200°F, and you can insert a thermometer into the thickest part of the meat to check.
Step 2: Check for Tenderness
In addition to checking the internal temperature, you should also check for tenderness. Use a toothpick or a thermometer to gently insert into the brisket. If the toothpick slides in and out easily, like a stick of butter, then your brisket is done.
This is a good indication that the collagen has completely rendered and the meat is now juicy and tender.
Step 3: Resting is Key
After you’ve verified that your brisket is done, don’t immediately slice into it! The brisket is still 200°F hot inside and slicing into it immediately will cause all the moisture and juices to start evaporating, resulting in a dry piece of meat.
To avoid this, you should rest your brisket. You can either rest it on the counter or in an oven, or put it in a cooler for three to four hours. This allows the internal temperature to cool down and the juices to seep back into the meat, making it even more tender.
Step 4: Wait for the Right Temperature
When it comes to slicing into your brisket, timing is key. You want to wait until the internal temperature has dropped to at least 165°F before you start cutting into it.
This will ensure that your brisket is juicy and tender. Use a thermometer to check the temperature and start slicing only when it hits 165°F.
Final Thoughts
In conclusion, resting your brisket is the key to juicy, tender meat. By following these simple steps, you’ll be able to enjoy a delicious brisket every time. So, take your time and let your brisket rest before slicing into it for the best results.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.