![]() ![]() Get the racks of your smoker or grill ready by coating them with non-stick cooking spray.The amount and technique depend on your tastes but make sure to cover most of the surface generously. Once done, apply your preferred rub all over the brisket. The goal is to keep a fat cap ranging from approximately 1/8’’ to 1/4’’ to guarantee the meat remains moist, soft, and flavorful. Using your trimming knife, get rid of the excess fat.Try to keep it between 10 and 12 pounds (4.5 – 5.5 kg) The ideal option would be a whole and untrimmed packer cut. This primarily includes two crucial tasks: I would suggest that you do all non-cooking-related tasks beforehand to save time. Ways To Save Time When Cooking a BrisketĪlthough I don’t recommend partially cooking a brisket and then returning to it later, I do have some other tips to reduce the cooking time. When cooking brisket in two stages, for the best result, transfer it from the smoker straight to the oven as explained below. ![]() So plan on a minimum of an hour rest (wrapped in paper and on the counter) and if you need to hold it longer than that wrap it in paper then some towels and give it a few hours in the cooler.When cooking meat in two stages, it is safe to remove it from the heat once the internal temperature has reached 160☏ (71☌) and place the brisket in a fridge until you are ready to continue cooking.īut generally, it is not best to reheat or cook the meat twice because reheating meat can affect it on molecular and cellular levels and won’t give you as moist and succulent texture as you would when with a continuous overnight cook.Īlso, the humidity in your refrigerator can soften the bark and can make it wet and soggy. The goal is to have the meat in the 140-160 range when you are slicing and eating.ĭon’t skip the rest! This is a very important part of smoking your brisket and too short of a rest will give you bad results. If your brisket gets done late or the crowd shows up early you can just rest your brisket for about an hour wrapped in paper and sitting on the table or the counter. I would rather have a brisket be done 6 hours early than 10 minutes late. You don’t want people showing up for dinner at 6 when you are still trying to get the brisket finished. If your brisket is cooking really slow or really fast you will have a nice built in buffer. The 2-4 (or more) hour rest in the cooler gives you a lot of leeway while cooking. A brisket can keep for 8+ hours in a cooler but I think that long of a rest starts to degrade the quality of the meat. When I take them off the cooker I will wrap them in butcher paper if I haven’t already wrapped, wrap them in a few towels, and then put them in a cooler. I usually like to rest my briskets 2-4 hours before eating. If you buy something through them I earn a commission which helps support this site and lets me buy more meat so I can write about it. A nice rest gives the meat time to cool, time to relax, and also time to cook a bit more.ĭisclosure: This post is monetized with affiliate links. If you cut into the meat right after cooking it will be way too hot to eat and you will lose a ton of the juices. Like any good piece of meat (especially large cuts) a good rest after cooking will definitely benefit the meat.
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