When smoking a brisket, the final step before serving is allowing it to rest. Resting the brisket allows the juices to redistribute throughout the meat. This helps keep the brisket moist and tender when you slice into it. Many pitmasters recommend resting the brisket in a cooler instead of leaving it out at room temperature. Here’s a look at why resting in a cooler is recommended and tips for the best way to do it.
Why Rest Brisket in a Cooler?
There are two main benefits to resting the brisket in a cooler rather than just setting it on the counter:
- It helps keep the brisket hot for serving
- It allows the brisket to continue cooking gently as it rests
When you take the brisket off the smoker, it can lose heat quickly if left out at room temp. The cooler helps insulate it and keep the internal temp hot. Many experts recommend resting in a cooler for 1-4 hours. This allows the brisket to gently finish cooking without overcooking.
Tips for Resting Brisket in a Cooler
Follow these tips to properly rest your brisket in a cooler for best results:
1. Choose an insulated cooler
Look for a cooler that is well-insulated to retain heat. A high-quality rotomolded plastic cooler or an old-school Coleman steel cooler both work well. The key is that it has thick, insulated walls.
2. Preheat the cooler
You want the cooler to be warm when you put the brisket in. An hour before the brisket is done, put a couple towels in the bottom of the cooler and fill it with hot water. Drain the water right before adding the brisket.
3. Wrap the brisket in butcher paper
Wrap the brisket in butcher paper when you take it off the smoker. This allows steam to escape while retaining heat. Foil will trap steam and make the bark soggy.
4. Place brisket fat side up
Position the brisket fat side up in the cooler. This allows the fat to baste the meat as it rests.
5. Add hot towels on top
Place hot, wet towels over the top of the wrapped brisket. This helps regulate the temperature in the cooler.
6. Close the drain plug
Make sure to close the drain plug on the cooler so no heat escapes.
7. Rest 1-4 hours
Let the brisket rest in the closed cooler for 1-4 hours. The longer rest time allows it to reabsorb juices.
8. Check temp periodically
Occasionally open the cooler and check the internal temp of the brisket. You want it to remain above 140 F during the rest.
9. Add hot water if needed
If the temp starts dropping, you can add a cup of hot water to the towels to gently reheat the interior.
10. Slice and serve
When ready to serve, remove the brisket, slice it against the grain and enjoy!
FAQs
Should you wrap brisket in foil or butcher paper to rest?
Butcher paper is recommended over foil when resting brisket. Foil traps in steam which can make the bark soggy. Butcher paper allows steam to escape while retaining heat.
How long should you let brisket rest?
Most experts recommend resting brisket for 1-4 hours. The longer rest time allows the juices to fully redistribute.
Should you wrap brisket while smoking?
Wrapping the brisket while smoking, sometimes called the “Texas crutch”, helps power through the stall period. Butcher paper is again recommended over foil for better bark.
What temperature should brisket be when finished smoking?
Pull the brisket off the smoker when the thickest part of the flat reaches about 203 F. The temp will continue rising a bit during the rest period.
What type of wood is best for smoking brisket?
Oak is considered the best wood for smoking brisket. Other good options include hickory, pecan, apple, cherry, and mesquite.
What is the optimal length of time to smoke a brisket?
Plan for 1-1.5 hours of smoke time per pound of brisket. So a 12 lb brisket will take about 12-18 hours at 225-250 F.
Should you trim the fat cap on a brisket before smoking?
Leave the fat cap intact for best results. The fat renders as it cooks, keeping the brisket moist and adding flavor.
What internal temp should you pull a brisket off the smoker?
Pull the brisket off when the thickest part of the flat reaches 203 F. Use a probe thermometer to monitor the internal temp.
Should you wrap brisket at the stall? What is the stall?
The stall refers to the period where the internal temp plateaus around 150-170 F. Wrapping in butcher paper at this point helps push through the stall.
How do you know when a brisket is done?
A brisket is done when the internal temp in the thickest part of the flat reaches about 203 F. Also check for probe tenderness in multiple spots.
What temp should you cook a brisket at?
225-250 F is the ideal smoking temp for brisket. Cook for 1-1.5 hours per pound. Keep the temp as steady as possible.
Conclusion
Resting brisket properly is one of the keys to smoked meat perfection. Allowing the brisket to rest in a cooler for 1-4 hours after smoking gives the juices time to redistribute throughout the meat. Follow the tips above for preheating the cooler, wrapping in butcher paper, monitoring the temp, and more. Resting in a cooler helps retain heat and finish cooking the brisket gently without overcooking. Be patient during the rest for tender, juicy smoked brisket worth bragging about.