Letting Brisket Cool Before Rest

[njt124]

Can anyone explain to me their process for what to do once the brisket is probe tender? The last few I have done I have pulled from my MES and wrapped in foil and towels and put directly into a cooler. I think this has continued the cook process and dried the meat out. Should I let it sit out in the open for a time or until it hits a certain temp to stop the cooking, then wrap and place in cooler?

 

[chilerelleno]

If it is dry after an hour or three resting, wrapped, in a cooler.
Then it was dry to begin with.

Yes, you can let the IT drop to 160°-170° and then wrap.

I usually wrap in foil and a towel and leave it on the counter, it stays above 140° for several hours.

Just my $0.02

 

[BB-que]

Can anyone explain to me their process for what to do once the brisket is probe tender? The last few I have done I have pulled from my MES and wrapped in foil and towels and put directly into a cooler. I think this has continued the cook process and dried the meat out. Should I let it sit out in the open for a time or until it hits a certain temp to stop the cooking, then wrap and place in cooler?

I hear ya, I’ve had the same issue and I too blamed it on the rest. Now I’m doing mine at 350 so I have no doubt when you pull that off and wrap in multiple towels and cooler it, it continues to cook quite a bit. Maybe I just need a new definition of what a probe sliding thru butter feels like. By that time with a rest mine is dry. I’m trying the Myron Mixon method next time. He bases his on temp, when the point hits 210, it’s time for a long rest. I’ll be interested to see how the flat feels with the probe test with the point at 210. I think it just takes experimenting, a lot of people make some juicy briskets with long rests after becoming probe tender but mine become dry - although like Chile said, maybe by the time I consider it warm butter, it’s already been taken too far. Good luck.