{"id":3177,"date":"2021-07-20T23:35:47","date_gmt":"2021-07-20T15:35:47","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=3177"},"modified":"2023-01-16T14:21:33","modified_gmt":"2023-01-16T06:21:33","slug":"resting-brisket-in-a-cooler-why-do-it","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/resting-brisket-in-a-cooler-why-do-it\/","title":{"rendered":"Resting Brisket in a Cooler – Why Do it?"},"content":{"rendered":"
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We smoked brisket in several stages, and each stage plays an important role if you want a tender, juicy brisket. Resting or holding is an important stage when smoking brisket and it needs to be factored into your planning. Is resting brisket in a cooler necessary or can you just let it sit on the counter for half an hour? I wanted to find out all I could about the resting phase, so I sought advice from the expert pitmasters.<\/p>\n\n\n\n

Placing brisket in a dry cooler is a common practice during the resting or holding period. Although meat can rest on a counter for 30 minutes, placing the meat in a well-insulated cooler will allow time for carryover cooking and hold the meat at a safe temperature until it is ready for slicing. Before placing the meat in a dry cooler, ensure the brisket is wrapped in foil and a towel. It is good practice to keep your thermometer inserted into the meat so you can continue monitoring the internal temperature. We can keep a brisket in a cooler for as long as it can remain at a safe internal temperature between 200\u00b0F and 140\u00b0F. Once the brisket drops below 140\u00b0F, it is in the dander zone for bacteria to multiply, therefore it should be carved and served.<\/strong><\/p>\n\n\n\n

Step<\/th>Description<\/th><\/tr><\/thead>
Wrap the brisket in foil<\/td>Use foil to wrap the cooked brisket tightly. This will help to keep the meat moist and prevent it from drying out.<\/td><\/tr>
Wrap the brisket in a towel<\/td>Place a towel over the wrapped brisket. This will provide an additional layer of insulation to help maintain the internal temperature of the meat.<\/td><\/tr>
Place the brisket in a dry cooler<\/td>Put the wrapped brisket in a dry cooler that is well-insulated. This will help to maintain the internal temperature of the meat and allow for carryover cooking.<\/td><\/tr>
Monitor the internal temperature<\/td>Insert a thermometer into the meat to monitor the internal temperature. Keep the meat in the cooler for as long as it can remain at a safe internal temperature between 200\u00b0F and 140\u00b0F. Once the internal temperature drops below 140\u00b0F, the<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Have you tried smoking a Wagyu<\/strong> brisket yet? You can get one delivered to your door from Snake River Farms<\/a>.<\/p>\n\n\n\n

Resting or Holding? <\/h2>\n\n\n\n

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