Long story short, I shoot for a 4 hour rest but only because that is my extra buffer of cooking time AND after that amount of time of cooling down yet still being hot the brisket slices better. If you plan on digging in as soon as possible, it should be allowed to rest for one hour. When you’re dealing with a huge chunk of meat like brisket, however, you’ll need to give yourself a lot more time. A brisket I slice on a 4 hour rest produces little to no shred. How Long Should You Rest the Brisket Small cuts of meat, such as pork chops and chicken breasts, will only need to rest for a few minutes. As it rests, the internal temperature of the meat will continue to rise another 5-10 degrees. I've also found that briskets slice better and shred less after a longer wait. Transfer the brisket to an aluminum pan, cutting board, or other dish that can catch juices, and allow the meat to rest for at least one hour, or until you are ready to serve. I haven't ever used a cooler because I thought it would be overkill and cause the brisket to overcook. Then I tightly wrap in 3 bath towels and set on the table.
I personally just tightly double wrap in foil. So you see my hold time is dictated on how the brisket is going to behave during the cook and to ensure it is ready when the time comes to eat. If it doesn't finish 4 hours early then you have 4 hours for it to finish before time to eat and whatever time is left, that is my hold time.
#MINIMUM BRISKET REST TIME HOW TO#
How to rest a brisket without a cooler If you.
If you finish 4 hours early then fantastic. A brisket must rest for a minimum of 30-45 minutes and a maximum of 4 hours before slicing or refrigerator. Just a 10 minute rest resulted in a 60 decrease in lost liquid, and a 40 minute rest resulted in a 90 decrease of lost liquidand even after 40 minutes, the internal meat temperature was still hot enough to serve.
This "fairly accurate time range" should include a 4 hour buffer of time so that the brisket can surely finish. America’s Test Kitchen Radio, A New Manifesto for School Lunch, March 23, 2012. When cooking a brisket the wisest thing you can do is figure out a fairly accurate time range that the brisket will probe tender and therefore be finished.
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