Of course, even if you wrap your brisket in foil, the retained heat won’t be nearly as hot as the cooking temperature. So, once you’ve completed the cooking process, your piece of meat should have an internal temperature of around 203 ☏. The ‘danger zone’ temperature range is said to be at 140 ℉ and below. The danger zone refers to the temperature at which bacteria will most likely begin to start growing on your piece of beef. In order to work out how long you can realistically leave a brisket to rest in a cooler, we’d first need to talk about the ‘danger zone’. This way of resting your meat is excellent for carry-over cooking, in which the goal is to ensure that the meat retains all that carry over heat. And this will help keep the brisket at a consistent temperature. However, packing the cooler tight with towels rather than ice will increase its insulation capacity. Holding cooked meat in an faux cambro is one of the most popular resting methods used by pitmasters.Īt first thought, it may appear to be counterproductive to avoid being stuck with a cold brisket. Or you could just be waiting for the rest of the food to cook.Īll you’ll need is a cooler.

Thankfully, there are other ways to rest your delicious brisket so that it remains hot for hours.Īnd there are many reason why you won’t be able to serve it up immediately sometimes.įor example, you might be left waiting on your guests to arrive. In that case, your cooked brisket may simply cool and dry out while sitting on the counter.Īnd nothing ruins the brisket experience like serving everyone dry brisket that’s just too tough and unpleasant to eat. While the foil tent method does work, sometimes the rest of the meal may not be ready to serve yet.

Resting or Holding a Brisket in a Faux Cambro

Minimum brisket rest time