The most straightforward and practical way to do this is to place the brisket in an oven that is capable of holding such a low temperature. Around 170☏ is the ideal resting temperature for a brisket. Resting the meat at higher temperatures than that will overcook the meat rather than just tenderize it. While it is essential to keep the brisket warm, the meat must not be rested at temperatures higher than 175☏. It is vital not to allow the brisket to cool down entirely during the resting process, or the fat rendered will begin to solidify again, which may ruin the brisket and reduce tenderness, even if the brisket is reheated before eating. Keep The Brisket WarmĪnother critical aspect of resting a brisket is to keep the brisket warm while resting. Wrapping the brisket in butcher’s paper and beef tallow helps increase the beef’s temperature and continue cooking while resting, increasing the tenderness and flavor of the brisket drastically. Then, wrap a few more layers of paper over the brisket to lock in the moisture. It is always best to use beef tallow rendered from the fat trimmings of the brisket that you are smoking.Ĭoat the brisket in beef tallow before wrapping and saturate the first two layers of paper in fat as well. The most effective way to keep the brisket moist during resting is to wrap the meat in several layers of butcher paper that have been saturated with beef tallow. Introducing moisture into the environment of the brisket allows the meat to absorb some of the moisture that it has lost during the long smoking process. This part of the process is critical for procuring the best possible brisket.Ī key feature of wrapping a brisket is keeping the brisket moist. The next step in the resting process is to wrap the brisket. Once these criteria are met, the brisket should be removed from the smoker quickly, and the resting process can begin. After the meat has been smoking for 6 – 14 hours, the brisket should have an internal temperature of 195☏ – 202☏, the pools of moisture that collect on the brisket should stop occurring, and the bark on the brisket should be quite dark and not easily removed.Īt this point in the process, the brisket is ready to begin the resting process outside of the smoker. When to remove a brisket from the smoker and begin resting the meat is determined by several characteristics. Some professional barbecuers believe that resting is the most critical aspect of smoking a brisket for optimal flavor development. Smoking the brisket is one of the simplest aspects of the entire process, which is why it is so often neglected or not done well. Let’s take the time to learn the best method for resting a brisket in the most useful and practical way possible to produce great results. However, resting can be complicated, and there are many conflicting methods for properly resting a brisket. Resting a brisket increases tenderness and flavor and produces a far better brisket. The resting process allows all of the fat in the brisket to render properly and causes the meat to reabsorb much of the moisture that is lost during the smoking process. Resting a brisket after the meat has been smoked is critical. How To Properly Rest A Brisket After Smoking So let’s learn how to properly rest a brisket after smoking for the best results possible. This process adds extra overall time to cooking brisket, but the brisket will never be as good as possible without it. ![]() ![]() Resting is one of the most critical aspects of smoking a brisket. Briskets can be rested for several hours under the right conditions. Rest the brisket in the oven or a cooler at 170☏ until the meat is tender, juicy, has an internal temperature of 205☏, and is soft to the touch. So, how do you rest a brisket after smoking?Īfter smoking, wrap the brisket in butcher’s paper and beef tallow. Resting a brisket well is vital but often neglected by many barbecuers. However, a very misunderstood aspect of the process is the resting of the brisket. Smoking a brisket is one of life’s great joys.
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