If the guy cooking my brisket isn’t overweight with a cowboys hat I’m not eating it

No need to unwrap, just let it rest in the paper for 1-2 hours on the counter before you put it in a warming oven. Briskets DO NOT carry over like a steak does so this is unnecessary to 'stop the cooking'. If your smoker is at 275 and it takes 30-45 minutes to go up 1 degree, once you pull it off a hot smoker, it won't go up after that. The hundreds of briskets I've smoked over the years, they have never carried over past 205* once taking it off the smoker when they reach 205*. Also, the ideal resting period for a brisket is at leat 8 hours in a warming oven at 145*.

Thank you real life Flanders

Great Advice

I always wonder how those guys get certified as a pit master.

I never had an issue with resting while wrapped, mine is super juicy and tender as butter. Guess it's the time and temp

Makes perfect sense.

Yes, if your brisket is coming out over cooked then try this!

nobody with a pig on their shirt is allowed to give advice on cooking a brisket and this guy is the prime reason why.

I wrap at 165 and then take off at 198. I use wagyu tallow when I wrap and after it rests for two hrs it's tender and juicy.

Yeah 205 I'm leaving out for a good 5 mins and possibly considering dry paper. Good tip It's underrated

Pro tip, pull your protein out 5 degrees before desired temp, carry over cooking will take care of the rest

Pro advice

thank you

I always rest mine in a cooler overnight. Without ice it acts as a food warmer which allows the brisket to come down in temp slowly

Yeah... Don't do that.

Nicee❤

Oh Phuuuuck yeah! - Randy Marsh

I would take it off at like 186 somewhere close and then wrap in butcher paper with some tallow and let it hold overnight at 150 degree over or smoker

205⁰ is too high. 198⁰ is the sweet spot. Let it rest for at least an hour and then cut.

205° 🤔🤔 No wonder they have issues.

How long can u keep it like that

I had a good experience with this, even though I left the drain cap unplugged the whole 8 hr rest in the cooler lol, the brisket came out juicy and tender, a Lil cold buy juicy and tender

Any tips on how much I should charge for a catering event , wedding , birthday , etc

I hold my brisket nightly

Met the man. He’s a stand up guy knows his stuff.

Not wasting time in cooler. Like it fresh and warm when possible as per "required" resting time. If enough whole briskets are on hand to gently experiment with, then will tweak "resting times" in variations of "perfection".

Curious and confused, so helpful hints and tips accepted. If beef is done at 155° why would would wait til it's 200+°? Btw the Brisket looks great❤

Idc what anyone says, but sweet baby rays is a legit sauce. Is there better sauces out there? Yes. But you can’t deny this a damn good sauce

That’s were I went wrong 204 Internal temp . Crispy bark . But I only let it rest for 30 min 😢. This is my 5th go now I know what I’m doing wrong 🥴🙏🏽

I prefer at least 2 hrs of rest

Baby Gap was having a sale.

I prefer bbq on the grill or smoker than a oven

Nah... Pull the brisket off at 197-200 F and throw it in your cambro (cooler) no need to unwrap it, let it rest and re-wrap 👎🏽

This Patrick Mahomes long lost brother

Thank you, I've cooked three briskets so far and the first one was great but my last two were definitely over cooked. I'll keep this in mind

Bro is shopping at Baby Gap.

Someone said never to use oven paper instead use foil that way it’s a better way of keeping it sealed and the fact that it’s juices are on the foil you can pour it back to the brisket whereas paper the juices and oil will just come out and it won’t seal the brisket enough for resting

I'm a bit overweight, but I don't wear a cowboy hat like some people may expect. My family, like Malcolm Reed, is not from Texas. It may come as a surprise, but the best BBQ is not necessarily from Texas. I know this because I lived in Texas for years and have made BBQ for hundreds of people."

Ok please dont think this is necessary. Pull your brisket at 200⁰ LEAVE IT WRAPPED!! and put it in the oven on warm. (170⁰ or lower) leave it as long as you need. I rest a brisket for 12 hours on warm and it always comes out tender and juicy. Ps i like to put my brisket in a metal pan with a lid so it trapps all the moisture. Belive me guys ive been doing it for years and it works.

Brisket is soooo tasty.. But it's too expensive.. It's used to be a cheaper cut years ago.. It got so popular, that they shot up the price..

Only rest for 1 hour??? That’s worst case scenario to only have 1 hour of rest. Resting for AT LEAST 6-8 in a warm oven set to 160 is what you want. The collagen in the muscle tissue will tighten back up if brisket cools down too quickly. And cutting into a brisket that is 180 degrees or hotter, will be tender, but it’s gonna dry out minutes after you cut it because it’s so hot. 150 degrees is perfect for slicing the brisket.

This tip seems unnecessary. By the laws of thermodynamics, heat does not pass from a colder body to a warmer body. Thus, once you remove the brisket from the heating element, it will lose heat to the environment and the temperature inside the meat will even out (edges will go down a bit, middle will go up a bit). The only reason you would really need to do this is if you were cooking your brisket at 300+, where there would be a strong temperature gradient across the brisket. But at 225 it won’t be significant enough to where you’d need to do this. Just pull it when it’s probe tender and let it rest as long as you prefer

Pulling off at 205 is way to hot.

the biceps make the spongebob voice even funnier

I've never had American bbq, I don't understand why you wouldn't eat it hot

Keep it in the cooler overnight with hot water to keep it warm. Great way to pre make it so you don’t have to start it first thing in the morning to be able to eat at dinner. Also improves the flavour/texture. A little secret Texas BBQ places do is keep it in a food warmer for like a day or more.

Dude is low key jacked

What is your holding temperature?

Stereotype brisket

Overcooked it's been cooked for many hours it's pretty overdone

12 hours of rest in a warmer

You gotta rest waaay longer than an hour. Overnight is best.

Is that meat have taste?Like a paper if don't put ton's of biber and other staff?

Lol thanks. Please tell me more on how I cook a brisket. Because clearly everyone around me crazy as hell thinking my shit is bussin

You rest at room temp. Not in a cooler.

205 c?

Put it in cooler to rest???? I hear that right???

Need to let us cool off for an hour and then minimum 4 hours in the cooler

If you're smoking a brisket to 205 the you shouldn't have a smoker

I would pull it at 190 and let it carry over. Be smarter than the problem.

10 mins? Nah longggger... wait til it hits about 180-185 then wrap and stick in cooler. 10 mins wont cool down enough, it'll just keep cooking if you wrap and stick into cooler afterwards.

Never put hot or warm meat in a fridge always wait until it's completely cool'd if not u can get sick and or tough beef ijs 🤷🏿‍♂️

Never heard of it

Them roids done got him confused.

You are "R"

Nah not necessary just throwing in the cooler

Worried about over cooking? Dawg, you pulled it at 205….

Nope! Leave it alone.

Any money this guy was bullied in school

He trippin

I hold at 148 for 10 to 12 hours if possible.

I always used an ice bath.

No it's food sorry 🙏

Did he say cooler? Nasty reheated crap. I say "foe-que"

Na ... you're full of it ... hell I don't even take mine out of the bradley smoker .... I just shut it off and come back in an hour or better and yank it

Way over cooked, you pull a brisket at 195⁰ don't unwrap shit, and place in a dry cooler wrapped in a towel.

205 is too much

Nah. Not buying it.

Can you not slice raw brisket and then cook it

I don’t trust this dude.

Who is this guy! All that ish won’t make a good brisket! He is bs

Wrapping brisket in butcher paper is ridiculous! Supadumb!

how tf are yall resting brisket for an hour? 15 mins of rest straight off the smoker its tender n juicy

Wrong

He don't know nothing

This guy wants to hold, and rest his brisket? Dang my man musta been drinking the Bud Light again 😂

If you wrap it only after ten minutes won’t it start building up bacteria because it still too hot to be wrapped

Ok sorry dad

I'm not getting my brisket from this nerd

190 and I rest 4 hours

If my man’s ain’t dark skin with a accent can’t tell me about some bbq

LAME AF

Sweet Baby Rays sauce is generic and overrated

with that accent the only thing you selling us is disappointment 😢 talk about cultural appropriation... it's not just different colours or countries... buying a brisket from a guy woth a voice that normally would "sell me a great investment opportunity " feels wrong... maybe the brisket is good but... 😅