Rest

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Mo Smoke
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Rest

Postby Mo Smoke » August 5th, 2017, 11:09 am

Rest is key...common advice from all of the experienced cookers out here. Especially for large cuts of meat like brisket. But letting the meat rest seems to have its own category of how to do it. I have seen some say rest at room temp on the counter. Others rest in a cooler. And then there is wrap in a blanket and rest. Plus there are combinations of all the above. Add in the various times for resting (30mins, 1 hour, 2-3 hours) and you can easily get lost in the sauce.

Let's chop it up about the why and how you choose to Rest the way you do and the results that you get based on your method.


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Re: Rest

Postby mp4 » August 5th, 2017, 5:10 pm

I've been wrapping my briskets in towels and placing them in a cooler...it worked great the first time so I kept on doing it. Meat comes out tender, juicy and tasty. Ther down side is the bark is pretty soft...almost mushy on a couple of occasions.



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Re: Rest

Postby Squiggle » August 6th, 2017, 4:16 am

I just pull mine out of the smoker & let it rest still wrapped on the bench for an hour, same reason, it worked the first time so I kept doing it. :kewl:


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Re: Rest

Postby Mo Smoke » August 6th, 2017, 6:40 am

How is the bark on yours Squig? You wrap in paper or foil?

What's the best way to let it rest and keep the bark firm. ?


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Re: Rest

Postby Squiggle » August 8th, 2017, 4:39 am

The bark is pretty soft, I wrap mine in foil but I put a bit of stock in there when I wrap & that would steam the bark while it's resting.
Last edited by Squiggle on August 9th, 2017, 3:15 am, edited 1 time in total.


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Re: Rest

Postby Dirtytires » August 8th, 2017, 11:34 pm

I paper wrap mine. Usually rest at least 30 min in a covered catering pan. Bark is soft but not soggy/mushy and the texture is great.



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Re: Rest

Postby Rodcrafter » August 9th, 2017, 6:45 am

I've recently been doing something different, when the brisket is almost done I shut down the smoker and let her rest in it until the temp gets to 140* in the CC and pull it out and serve it. This has worked so well I want to keep doing it. I do use foil and the Texas crutch. I'm more concerned with juicey meat than hard crust, but that is just me.


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Re: Rest

Postby Mo Smoke » August 10th, 2017, 9:48 pm

Rod do u pull the brisket off to stop the cook process then put it back on or do u just leave it on the cooker and just kill the fire.?


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Re: Rest

Postby Rodcrafter » August 11th, 2017, 10:33 am

I just kill the fire, and allow it all to cool down together.


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Rest

Postby Mo Smoke » August 12th, 2017, 6:01 am

Dang... does anybody cook their brisket without wrapping or know someone else who does? Especially if they come up with a really good product.

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Re: Rest

Postby temurf » August 12th, 2017, 11:16 pm

I am still trying to produce a consistently awesome brisket so I've tried it both ways.

I nailed it the last time.

I wrapped it at about 195 internal temp without adding any liquid. ( Maybe it's cheating but I finished it off in the oven. I'm not as young as I used to be and after 10 hrs I was tired of babysitting the smoker.)

The bark was soft but it was kinda firm, not soggy or mushy at all.


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Re: Rest

Postby Dirtytires » August 13th, 2017, 12:39 am

That's not cheating. I once ran 5 batches of ribs in a 24 hour period and found no difference by running 3 hours on smoker, wrap and put in oven to finish while a fresh batch went on the smoker. Cut cook time by a third.

To answer the unwrapped brisket question, I've done mine unwrapped but typically only if I split the point/flat. They turn out really good but I like the flavor of mine wrapped better. I don't add any liquid, just wrap it.



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Re: Rest

Postby Pete Mazz » August 13th, 2017, 5:13 am

Maybe it's cheating but I finished it off in the oven.


Once it's wrapped , heat is heat. I do it all the time . :chef:


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