If so -
Which cooler?
How'd you pack it?
How long did it hold temps?
Results?
Which cooler?
How'd you pack it?
How long did it hold temps?
Results?
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1 of 1
Anyone ever rested your brisket in a cooler?
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Last: 3 yr ago by OP
I rested mine in a Yeti once and it went back to being frozen.
In all seriousness, yes. I've rested in a cooler. Just wrapped in foil and in several beach towels. I've wrapped for 8+ hours once and it was still hot as hell when I took it out.
IMO, you need to rest it in a cooler for at least 2 hours prior to serving.
IMO, you need to rest it in a cooler for at least 2 hours prior to serving.
Yes, you should rest it in a cooler after cooking. Light Lt. Joe said, I wrapped it in a towel and then let it rest in the cooler until I was ready to eat it. 2 or 3 hours.
I place mine in a Pyrex tray before putting it in the cooler. Much easier to pull back out and way less messy.
Every time I cook one.
Wrap in pink butcher paper versus foil. Foil traps moisture and it will get a roast beef flavor and texture if you wrap in foil.
After the butcher paper, wrap in towels and fill the empty space in the cooler as much as you can. Let it rest for a minimum of 30 minutes, 1-2 hours is better. Can go a long time with this method - multiple hours - and it will still com eout hot and ready to eat when you start slicing.
Wrap in pink butcher paper versus foil. Foil traps moisture and it will get a roast beef flavor and texture if you wrap in foil.
After the butcher paper, wrap in towels and fill the empty space in the cooler as much as you can. Let it rest for a minimum of 30 minutes, 1-2 hours is better. Can go a long time with this method - multiple hours - and it will still com eout hot and ready to eat when you start slicing.
I'll probably finish around 4am or so and need to rest it until slicing around 6pm. Wondering how long i can cooler rest before it drops low enough that it needs to sit in the oven around 160 or so.
I usually rest in a 170 degree oven, but I used a cooler once before and it turned out great. Wrapped in butcher paper, and then towels. I rested mine for 4 hours and it was still hot.
cover in a foil pan in towels, it will stay hot for several hours in a cooler
A cooler will do the same for ribs , chicken and sausage. I have cooked at the house and traveled to another location several hours later without any problems.
A cooler will do the same for ribs , chicken and sausage. I have cooked at the house and traveled to another location several hours later without any problems.
I always put it in a cooler. The details don't matter much. Cheap or expensive cooler doesn't matter. I've used cheap "bag" type coolers and it's been find as long as it's not left outside on a very cold day. A couple hours to several hours doesn't matter much. Can leave a residual smell in some coolers that takes a few weeks to go away
Used a cheap igloo cooler with a couple towels above and below…stayed hot for four hours
In my opinion, 14 hours (4am to 6pm) is too long. Even if it's still 150ish internal, you'll have lost your bark by then. Why not change the cook time to get done around noon or 2pm?
Mountain_Ag said:
I'll probably finish around 4am or so and need to rest it until slicing around 6pm. Wondering how long i can cooler rest before it drops low enough that it needs to sit in the oven around 160 or so.
Why not time it so it comes off around noon?
6 hours in the cooler is nothing. Any decent cooler will work.
Honestly didn't want to do a cook through the entire night. Also, with all its variables, I wanted to be sure I get enough rest time in case the cook went long.
In this case, it finished in just 8hrs. Used the foil boat method. Wrapped in bp and cooler rested while I slept and now it's in the oven at 160 until 2 since we bumped up our party.
First brisket on the Webber kettle with the sns. I'll post pics once she's out
In this case, it finished in just 8hrs. Used the foil boat method. Wrapped in bp and cooler rested while I slept and now it's in the oven at 160 until 2 since we bumped up our party.
First brisket on the Webber kettle with the sns. I'll post pics once she's out
Instead of shouting rest army, I just shout out out "Rest Brisket."
Marathon rest is the way to go. My goodness. First brisket was a success.
Thanks for the advice, y'all.
Thanks for the advice, y'all.
I prefer an oven on warm with a water pan on the rack below it. I use coolers if I am bringing it somewhere outside of my house. I let my brisket sit on the counter for 15-20 minutes unwrapped to allow the carry over temp to stop rising. I have went straight from the smoker wrapped in butcher paper to a cooler with towels and it continued to cook. I ended up with shredded /chopped brisket that cook...
I came to say this nearly verbatim. Had to read the name to make sure I didn't type that in my sleep or something, lol.AlaskanAg99 said:
I place mine in a Pyrex tray before putting it in the cooler. Much easier to pull back out and way less messy.
.
.CrawfordAg said:
I prefer an oven on warm with a water pan on the rack below it. I use coolers if I am bringing it somewhere outside of my house. I let my brisket sit on the counter for 15-20 minutes unwrapped to allow the carry over temp to stop rising. I have went straight from the smoker wrapped in butcher paper to a cooler with towels and it continued to cook. I ended up with shredded /chopped brisket that cook...
Pulling the brisket off the smoker at 200 instead of 205 will prevent that if doing a cooler rest
that looks fantastic...doesn't need the sauce...or at least put it on the side! 
Thank you! Wife wanted it pretty for the photo but youre right, the sauce wasnt needed. Craziest part about this was we did this on a weber kettle...blew us away!
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