Question about resting...

new2smokerMember

Decided to try a brisket for this holiday weekend. Seems that I was a couple of days late with the thought, because every one was sold out of 'packers'. I did get a 9 1/2 lbs. flat so I rubbed it up and put it on with a couple of ounces of pecan and cherry and put it on at 7:30pm for a 12 noon post church lunch.

Hit 194˚ at 7:30 and the probe just slides in. Shut down, pulled probes, foiled, wrapped and into the cooler. Daughter just called that church is going to run late so she can't get here 'til 2:30 pm.

Question is "Will the brisket be OK resting 6 hrs in foil? Will I need to reheat or will it coast that far? Is it safe?

5/30/109:27 AM

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ribdogMember

Yes, it should. Just try to keep the temp above 140 in the brisket to avoid any bacteria buildup.

5/30/109:59 AM

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Former Member

I've never had to hold one for six hours, but I've held for four hours a number of times, and the temp has stayed over 140 with the brisket wrapped in foil, towel, cooler.

That was with packers that started out weighing 13 to 15 pounds. Your 9.5 lb flat will have less thermal mass. I think it will cool down faster.

I would put a meat thermometer right through the foil and into the meat and just leave it there so you can check the temp quickly without having to unwrap it.

5/30/1010:39 AM

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Former Member

If a brisket is pulled at 194 and wrapped in foil for six hours, will the meat get too dry? I assume it will continue cooking for some of that time.

6/4/105:28 PM

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maxqMember

A packer will probably be ok due to the extra fat rendering from the point. A flat may be pushing it. If your not using a mop, add a bit of beef broth to the foil and double foil tightly.

6/4/108:02 PM

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