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Smoking brisket is a challenge on its own, but resting is a thankfully simple process that requires little to no effort. Here's how to rest your BBQ brisket correctly: Once the brisket hits target internal temperature of 195°F (90°C), pull it from your smoker. If your brisket is wrapped in aluminum foil or butcher paper, remove it.

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Keep a close eye on the thermometer to ensure that the internal temperature of the smoker is holding steady at about 225 degrees Fahrenheit. Avoid opening the lid too often, as this will allow heat to escape. If the brisket looks too dry, spritz the exterior with a bit of apple juice, beer, or water.

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Remove any foil or butcher paper, and move the brisket to a dish such as a pan, quality cutting board, or another dish that can catch the juices, and let the meat rest. There are several different ways you can let the brisket rest. 1. In a Cooler. You can rest the meat in a cooler, the faux cambro method.

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Remove the brisket from your smoker. Let it sit at room temp to lower the temp down to 180ºF. Once it's there, use a towel (sorry honey!) and tightly wrap it around your meat. Put it into a cooler or in the oven at a temp of around 150ºF (if it can go that low).

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0:54 - Taking the Brisket Out of the Smoker. 1:31 - The Probe Test. 2:22 - Making Beef Tallow. 3:08 - Wrapping the Brisket. 4:26 - Resting in a Cooler. 5:39 - Resting in a Drip EZ BBQ Blanket. 7:11 - Resting in a Pellet Smoker. 7:47 - Resting in a Electric Smoker. 9:18 - After the Rest.

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Additionally, the thickened juices help to keep some of the steam inside the meat, keeping it warm while you let it rest. Since most of the brisket's moisture is going to evaporate through the steam, letting it rest and letting the steam inside the meat reabsorb is going to also help the dish retain optimal moisture.

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This is called "resting" the brisket. There are a couple of reasons why pitmasters do this. First, when you take the brisket out of the smoker and let it sit in a cooler, it gives the meat a chance to continue cooking on its own. This is called "carryover cooking" and it helps make the brisket more tender.

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Drain the Hot Water. Drain the water from the cooler. Place the towel on the bottom of the cooler and put the pan on top. Place the brisket (wrapped in foil or butcher's paper) in the pan. Insert the meat probe into the thickest part of the meat. Place another towel directly on top of the wrapped brisket. Close the lid.

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Resting brisket after smoking. Once the brisket reaches an internal temperature of around 195°F to 205°F, remove it from the smoker. Wrap the brisket in aluminum foil or butcher paper to retain moisture and heat. Place the wrapped brisket on a wire rack over a sheet pan or in a cooler (see below for cooler method).

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Some experts suggest a minimum resting time of two hours for optimal results. Many pitmasters rest their brisket in a cooler for anywhere between 3 to 12 hours, depending on their goals and serving schedule. Most coolers can maintain the brisket's temperature for up to 4 hours, after which the temperature starts to drop.

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Here's our guide to doing just that! 1. Take the brisket off the heat before resting it. If you're cooking your brisket on a grill, remove it to a cooler part of the grill or turn off the heat altogether. If you're cooking in an oven or smoker, remove the brisket from a cutting board and tent it loosely with foil. 2.

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The REST EZ BBQ Blanket™ is an insulated "meat resting" bag that allows for controlled heat loss and excellent moisture retention. Resting helps your BBQ reabsorb moisture for the most tender, juicy BBQ. FEATURES The Drip EZ BBQ Blanket is an insulated bag designed for the "Rest Phase" of your cook, allowing for contro

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To Rest Brisket in an Oven Bag Method. The oven bag method is another way to rest your brisket quickly and easily. To begin, preheat your oven to 200°F and then place the brisket inside an oven bag or roasting bag. Close the bag securely and allow it to rest for 1-2 hours before slicing or serving. This method is great if you need to rest your.

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According to the USDA, cooked meat shouldn't be in the danger zone for more than two hours. "The Danger Zone is the temperature range between 40F (4.4C) and 140F (60C) in which bacteria can grow rapidly. To keep food out of the Danger Zone, keep cold food cold, at or below 40F (4.4C), and hot food hot, at or above 140F (60C).

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For the juiciest and most tender results, insert a food thermometer into the thickest part of the brisket and rest it until the internal temperature reaches about 160°F. You can fudge on this number a bit. Much hotter than this, and it's too hot to eat. Much cooler, and you get to the dangerous 140°F mark.

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Put the brisket in the bag: Set an oven bag (the small size should work, but you can use the large size if that's all you have) in a roasting pan. Put the brisket fat-side-up in the bag and add the barbecue-soy mixture. If using the optional 1 tablespoon of flour (to thicken your sauce) sprinkle it into the bag.