Unfortunately I bet that's what it is. I get Texags hits all the time. Would be curious to use someone else's phone and type the same thing to see their results.

To add to this thread. One of the better briskets I've done had to rest four hours. Not by choice- I'm usually impatient.

Tx-Ag2010 said:

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HollywoodBQ said:

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I'm smoking a Brisket for the bowl game watch party I'm attending and I was a little concerned about how long the stall lasted.

This thread was on the first page of the Google search results. TexAgs FTW!

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Pretty sure that is just our overlords at Google keeping an eye on our browsing habits...

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Nope! I'm in Baton Rouge (Go Tigers!) and googled "brisket rest ice chest" -- this was a front page result. This is my first time on this site, so there's no way it could be an affinity result based on my browsing history.

Anyway, I usually smoke mine in my Cajun Injector XL. Usually 15# packers that I trim to a little under 1/4", and I take the big hard chunk of fat out between the flat and the point. Smoke for ABOUT 1.5 hrs per lb at 225, though the one I've got resting now was really stubborn -- it took 28 hours. Still stalled at 8am this morning, then shot up to 192 in the last 3 hours. I use a 1:3 mix of mesquite:hickory, putting chips on about once every 2 hours for the first 12 hours, then wrap in peach butcher paper and kitchen twine until it hits 190... then rest for 30 minutes on the counter before sticking it in the cooler - all still with the paper on. It usually stays in the cooler for about 4 hours... the last 2 times I've been doing it this way (including with the butcher paper) the results have been... well, there haven't been any leftovers. It's like eating a ribeye. Perfect.

Just turned my smoker off at 6 hours. I am trying something new... I put beer in my steamer pan. It seemed to help the flavor of my chicken (put in 3 hours into the smoking process for 2 hours) my smoker I kept about 200 degrees. I started my probe in the flat (my brisket is a whole one with both flat and cap). The flat was at 185 when I moved my probe closer to the cap (165) I let it go until the cap hit 185.... now i am letting it rest. Fingers are crossed. You guys have put some great hints and tips out there... and for that i say thank you!

Kindredsheart22 said:

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Just turned my smoker off at 6 hours. I am trying something new... I put beer in my steamer pan. It seemed to help the flavor of my chicken (put in 3 hours into the smoking process for 2 hours) my smoker I kept about 200 degrees. I started my probe in the flat (my brisket is a whole one with both flat and cap). The flat was at 185 when I moved my probe closer to the cap (165) I let it go until the cap hit 185.... now i am letting it rest. Fingers are crossed. You guys have put some great hints and tips out there... and for that i say thank you!

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I can't see how 185 is gonna be long enough. I go by feel and have never had one feel right before 190. I would say my average is 200.

I registered here just to reply to this thread because it is really helpful.

I wanted to add that another way to keep it warm in the cooler longer is to run the towel you are going to wrap the brisket in, in the dryer for 10 minutes or so to heat it up right before you wrap.

Thanks for all the good tips!

Old thread but curious. Cooked a bunch today, including a brisket. How long to rest if I want to refrigerate and serve later?

Probably eat for dinner tomorrow and throughout the week. Just pulled off and resting in cooler.

aggie1819 said:

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Old thread but curious. Cooked a bunch today, including a brisket. How long to rest if I want to refrigerate and serve later?

Probably eat for dinner tomorrow and throughout the week. Just pulled off and resting in cooler.

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If you can't keep it warm until eating, I'd get it cooled off pretty quickly or at least before it gets close to the danger zone below 140F. Maybe let it rest for a couple of hours or until it hits 150F, whichever comes first, then cool it? The longest I've rested one is a little over 7 hours and it was just over 140 when I sliced it.

Thanks. I was shooting for 2 hours (midnight) then refrigerate until lunch. Although with the rolling blackouts maybe it's better to just put it outside.

That would probably work fine if you can keep the critters away! I left a brisket on the porch all day because my fridge was full. Got it on the smoking now though, hoping for a tasty lunch if the timing works out. We'll see!

If I can help it I won't slice a brisket until it gets down to 155-160.