brisket rest

[JLeonard]

Ok doing a brisket for my dads b-day. Gonna paper wrap at the stall. First time for me. When done and probe tender I plan to let it rest a bit to stop the cooking. Then my usual rest in the oven on the warm setting. My question.....When I oven it for the rest....Do I foil wrap over the paper or just paper and into the over? Thanks for the assist.

Jim

 

[chopsaw]

Jim I do just the paper . On a sheet pan .
Sometimes I go in unwrapped also .
Here's a thread on one method I use . This was a oven finish / counter rest , but might be a take away in there for you .

Brisket on the SmokeFire

I bought a 13 pound brisket early last week to grind . Went back on my normal day to check prices ( Gordon's food service ) they had 3 or 4 small briskets at $3.75 a pound so I grabbed one . Trimmed out at 5 1/2 pounds . It's really flexible to start , so that's good . I mixed up an injection of...

www.smokingmeatforums.com

 

[daspyknows]

unwrapped for me.

 

[SmokinEdge]

Just paper wrapped on a sheet pan.

 

[JLeonard]

Thanks guys! You know gotta have the brisket for dad right!

Jim

 

[Rafter H BBQ]

Looks like you’re covered buddy, good luck with your cook…
Tell your Dad a horizontally challenged redneck in SE ID said Happy BDay!

 

[chopsaw]

a horizontally challenged redneck in SE ID

You sleep standing up ? I've heard of vertically challenged .

 

[KBFlyer]

Just paper wrapped but I do wrap that in a towel and throw into my large cooler. Stays hot for a very long time. Cooler allows me to transport it to any where I might be going. The towel can be used to wipe off all the goodness that will come from your cook.

 

[912smoker]

I've started wrapping the whole thing in saran wrap for hold. Seem to have less leakage and keeps the liquid gold in place. But that's just my opinion.
I'm sure yours will turn out perfect Jim and will be enjoyed by all on this special day!
And Happy Birthday to your dad !

Keith

 

[chopsaw]

saran wrap for hold. Seem to have less leakage and keeps the liquid gold in place. But that's just my opinion.

It works . I hold right on the counter .

 

[02ebz06]

I do the same as KBFlyer

 

[gmc2003]

Tell your Dad a horizontally challenged redneck in SE ID said Happy BDay!

You sleep standing up ? I've heard of vertically challenged .

Horizontally, vertically I'm thinking mentally in this case.

Chris

 

[thirdeye]

When I oven it for the rest....Do I foil wrap over the paper or just paper and into the over? Thanks for the assist.

You can hot hold in paper, foil, or naked if you want.... if you make a foil bottom for a paper wrap, it will make clean-up easier. Lay your paper atop your meat, then roll both together. These are ribs, but you get the idea.

 

[babydocsmoker]

It works . I hold right on the counter .
View attachment 691062
View attachment 691063

Interesting. Imma have to try that!! I feel I lose a lot of the good liquid stuff during the hold.

 

[chopsaw]

Interesting. Imma have to try that!! I feel I lose a lot of the good liquid stuff during the hold.

That was a 205 temp brisket , just held on the counter .
You can also do it heated , but have to wrap with foil over the plastic to shield the heat .
I forget the melting points of the plastic wrap with cooking temps , I'd have to check my notes . I just know out of the oven , or off the smoker there are no worries . As the meat cools it sucks the wrap down tight .

 

[Rafter H BBQ]

Horizontally, vertically I'm thinking mentally in this case.

Chris

Hey, just so you know Chris… I resemble that remark!

 

[gmc2003]

Hey, just so you know Chris… I resemble that remark!

If you look it up on the internet you'll see my picture.

Chris

 

[SmokinEdge]

Hey, just so you know Chris… I resemble that remark!

If you look it up on the internet you'll see my picture.

Chris

You guys make me happy. It’s just great.

 

[KBFlyer]

Found my picture I was looking for lol

 

[JLeonard]

Found my picture I was looking for lolView attachment 691070

Yep! I got a old coleman cooler that is my travel cooler for smoked meats! All that goes in it. Was gonna toss it because it had a crack in it. And then I got to reading about using a cooler as a holding chamber. Gave it a new life.

Jim