Scattered across numerous forums, I have seen people equate/use interchangeably the terms resting and holding when referring to allowing the internal temperature of a brisket to drop post-cook. These terms are not the same as resting refers to the period where you allow the temperature to drop and holding is holding (duh) the temperature of a brisket consistent when you get to the desired temp, as far as I can tell. So my questions to you are the following:
1) Most guidance calls for at least a 1 hr rest. Is it better to drop the brisket internal temp (IT) to 140 by resting at room temperature (which will cool the brisket faster than resting it in a warm cooler with towels), or is the cooler method better because it will rest for longer/drop in temp more slowly by comparison? If doing it at room temperature, is it better to leave a brisket wrapped or unwrapped (or some combination thereof) during the cooling/rest phase?
2) Is putting a brisket in a cooler only necessary for brisket that needs carryover cooking or does any cooked brisket benefit from the slower reduction in temperature, even if taken off the smoker at the proper tenderness? I have seen some people recommend dropping any brisket down to 170-180 IT to stop carryover cooking, then placing it in a cooler. I cannot tell if they are doing this as part of an extended rest or simply advocating it as a means of holding for a later eating time (or some combination thereof).
I am cooking a brisket this weekend and can't find clear answers, so any help would be appreciated.
1) Most guidance calls for at least a 1 hr rest. Is it better to drop the brisket internal temp (IT) to 140 by resting at room temperature (which will cool the brisket faster than resting it in a warm cooler with towels), or is the cooler method better because it will rest for longer/drop in temp more slowly by comparison? If doing it at room temperature, is it better to leave a brisket wrapped or unwrapped (or some combination thereof) during the cooling/rest phase?
2) Is putting a brisket in a cooler only necessary for brisket that needs carryover cooking or does any cooked brisket benefit from the slower reduction in temperature, even if taken off the smoker at the proper tenderness? I have seen some people recommend dropping any brisket down to 170-180 IT to stop carryover cooking, then placing it in a cooler. I cannot tell if they are doing this as part of an extended rest or simply advocating it as a means of holding for a later eating time (or some combination thereof).
I am cooking a brisket this weekend and can't find clear answers, so any help would be appreciated.