Quote:
Originally Posted by Two Fivenagame
I used to fear the dinner time vs good BBQ takes what it takes paradox. Until I discovered a little trick...
Invest in a cooler large enough to fit a slab of meat wrapped in butcher paper and towels. Not too big.
I once finished a whole brisket around 1pm with dinner planned for 6. Wrapped it up and kept it in a cooler for the afternoon. When I took it out 4-5 hours later, it was still a hot juicy slab of mouth watering sex on a plate..... that's actually what my guests called it.
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Yep this is exactly what helps.
That brisket can rest up to 12 hours in a proper cooler and keep an internal temp above 150+ which is what you're looking for.
Minimum you should rest it for 3 hours for for some tenderness in my experience, but the longer you go the better it gets I've found (never let it get below 150). I do the same, I rewrap in butcher paper and then put a few towels down in a cooler and just let it rest. Timing wise you just start it the night before depending on when you plan to wakeup.
I start mine around 11/12PM if I'm doing a big cook, wake up around 5:30 and spritz, let it go for another hour or so. Wrap and cook for roughly another 3-5 hours depending on tenderness/temp. Usually by about 12:30/1PM its done and then I wrap and cooler until dinner time.
Takes the guess work out of it and you can still eat when you're ready.
Overnight briskets are the best and once you get a feel for your smoker/timing you'll nail it every time. I'd say start to finish is about 12/13 hours and then 3-5 to rest depending on when you want to eat.