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*.
@@littlebob1261 except it's not. I have a BBQ catering business and have cooked thousands of briskets and this is what we do, along with just about every BBQ restaurant on the planet!
To bbq aficionados “overcooked” and “tender as butter” are often times the same thing. In competition you’re not supposed to cook it to tenderness, brisket or ribs.
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".
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
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
"Someone said"...? As "someone" who actually cooks briskets, butcher paper is far superior to foil. Foil is fine, but it steams the meet too much, which is great for tenderness, but washes away your bark too much. for some things it doesn't matter whether you use foil or butcher paper, but pork shoulder and brisket, the butcher paper is just better
@@kevinmach730 yea someone who cooks old school style brisket southern style but doesn’t the tenderness of the meat give a much better flavor for the appetite? I mean after resting it at a low temp, you just gotta be careful removing the foil. Once it’s settled in wouldn’t you want that brisket to be tender, soft, melt in your mouth rendered meat by making sure that moisture is sealed. I mean to each to their own right, personally I love my brisket with that fat and rendered moist soft, tender and juicy melt in your mouth feel.
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.
@@IzzyEatz After you pull off the smoker, let it rest on the counter at room temp till it cools to about 150, then wrap in a towel and put in a cooler and hold till you're ready to serve.
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.
@@rancherjoad7819 not if you keep it above 140° while holding. I rest my brisket in the oven set at 150°. I've held it at 150° for over 12hrs and came out perfectly.
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."
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
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.
Facts. I did 192, pull and put in oven at 150 for 12hrs on a long hold, rested 1hr, and the brisket was perfection. Had i done a better trim some of the point fat would have rendered all the way.
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.
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
Try setting your oven to 150°F and resting it in there. I've done things for over 12hrs. Look up Smoke Trails BBQ, he goes over multiple ways to rest a brisket.
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... 😅
If the guy cooking my brisket isn’t overweight with a cowboys hat I’m not eating it
Malcom doesn't always wear a hat, but damn you know I'm gonna try some!
I'm not eating BBQ outta the oven
I agree 👍! Because they're experienced and also they've had generations of experience cooking they way they do.
I like that he gets to the gym and incorporates that protein into muscle mass as opposed to solely adipose fat.
Edit, imma subscribe
@@anthonymcmillan8273 I mean they just fat.... doesn't mean all that
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*.
Uh, this is wrong. If you don't it will steam it while wrapped, cheers tho
@@littlebob1261 except it's not. I have a BBQ catering business and have cooked thousands of briskets and this is what we do, along with just about every BBQ restaurant on the planet!
I agree. He doesn't understand heat in a basic manner.
i never rest a brisket. i cut it immediately and judt eat it.
Wrong.
Thank you real life Flanders
I never had an issue with resting while wrapped, mine is super juicy and tender as butter. Guess it's the time and temp
Your brisket is trash your family is just being nice
I agree
If you pull at 195-205 you shouldn't have to do this, if its at 208+ id probably do what he did. Sounds like that one was over.
@Jon Bergman I've never had that problem or even heard of that, and I must have made over 100 perfect full briskets.
To bbq aficionados “overcooked” and “tender as butter” are often times the same thing. In competition you’re not supposed to cook it to tenderness, brisket or ribs.
Makes perfect sense.
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❤
Brisket needs to be cooked to around 205 to render the fat and breakdown the tough collegen in the meat. Brisket at 155 would be very tough.
If you cooked to 155 it would be tough as leather.
Yeah did a bit more research, apparently brisket maybe beef but it's a different cut then steak. So they cook different and need different temps
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".
Yeah 205 I'm leaving out for a good 5 mins and possibly considering dry paper. Good tip It's underrated
Leave the moist paper on. Better for the brisket.
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
Cooler is for holding, not for resting. Resting is done on racks at room temp.
Oh so just me and this guy in the video rest in a cooler gotcha
@@1stRowBillsFan Guy in the video does not know the difference between a "rest" and a "hold".
I always wonder how those guys get certified as a pit master.
Self poclaimed lol
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
Yes, if your brisket is coming out over cooked then try this!
This is a sure way to have an over-cooked brisket lol
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
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
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.
All you guys using tallow, for what?? More grease? It doesn’t penetrate your meat. Waste of time and money! Your brisket pours tallow lol
@@SEMPERFEARI use the tallow trimmed from the brisket after rendering it.
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 🥴🙏🏽
How long can u keep it like that
Pro tip, pull your protein out 5 degrees before desired temp, carry over cooking will take care of the rest
Everybody knows that.
No such thing as carry over temp.
@@SOLDOZEReverybody knows that
Wrong
You're all wrong, trix are for kids.
Oh Phuuuuck yeah!
- Randy Marsh
205⁰ is too high. 198⁰ is the sweet spot. Let it rest for at least an hour and then cut.
Nicee❤
thank you
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
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
"Someone said"...? As "someone" who actually cooks briskets, butcher paper is far superior to foil. Foil is fine, but it steams the meet too much, which is great for tenderness, but washes away your bark too much. for some things it doesn't matter whether you use foil or butcher paper, but pork shoulder and brisket, the butcher paper is just better
@@kevinmach730 yea someone who cooks old school style brisket southern style but doesn’t the tenderness of the meat give a much better flavor for the appetite? I mean after resting it at a low temp, you just gotta be careful removing the foil. Once it’s settled in wouldn’t you want that brisket to be tender, soft, melt in your mouth rendered meat by making sure that moisture is sealed. I mean to each to their own right, personally I love my brisket with that fat and rendered moist soft, tender and juicy melt in your mouth feel.
Met the man. He’s a stand up guy knows his stuff.
Cap
No he don't
He dont know squat.
Great Advice
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.
What is your holding temperature?
He's talking about resting, not holding. Two different things.
@@SOLDOZER ya gotcha .. curios of next step
@@IzzyEatz After you pull off the smoker, let it rest on the counter at room temp till it cools to about 150, then wrap in a towel and put in a cooler and hold till you're ready to serve.
@@SOLDOZER thank you!
Pro advice
I prefer bbq on the grill or smoker than a oven
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
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.
That sounds like a good safety issue
@@rancherjoad7819 not if you keep it above 140° while holding. I rest my brisket in the oven set at 150°. I've held it at 150° for over 12hrs and came out perfectly.
That's not a "secret". It's basic food safety. And no...not "a day or more"
@@SOLDOZER it’s completely safe if held at 140 degrees or more.
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."
Just saw this as I'm an hour into rest
Yeah... Don't do that.
You’re wrong bro tf if you take a brisket out at 205 it’ll jump to 215
@@avacadomangobanana2588 lol ok
I hold my brisket nightly
😂😂😂😂
That's a good father
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..
How much are they for you? 3.99 a pound for choice here in MN
That's capitalism for ya! Unreasonable price increases just to keep those shareholders filthy rich.
nobody with a pig on their shirt is allowed to give advice on cooking a brisket and this guy is the prime reason why.
Did u say prime reason 😂🙌
@anthonysilva3540 All he had to do was select the word of choice 😂
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
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.
Facts. I did 192, pull and put in oven at 150 for 12hrs on a long hold, rested 1hr, and the brisket was perfection. Had i done a better trim some of the point fat would have rendered all the way.
Is that meat have taste?Like a paper if don't put ton's of biber and other staff?
205° 🤔🤔 No wonder they have issues.
I prefer at least 2 hrs of rest
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 👎🏽
Nope. You have to let it rest. Cambro is for holding, not resting. Two different things.
@@SOLDOZER whatever you say 👍🏽
@@flexr642 Every restaurant in Texas does a rest at room temp. So its not "whatever I say". Its fact.
@@SOLDOZER sure bud 😒
@@flexr642 Feel free to take the class at Goldies and learn otherwise.
I've never had American bbq, I don't understand why you wouldn't eat it hot
It’s still gonna be hot
It will still be hot hours later.
Baby Gap was having a sale.
You gotta rest waaay longer than an hour. Overnight is best.
Put it in cooler to rest???? I hear that right???
205 c?
This Patrick Mahomes long lost brother
Dude is low key jacked
Pulling off at 205 is way to hot.
205? I’d say that’s the first problem. Probably why you hace to let steam out😂
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.
Let the hot air out 🤣🤣🤣🤣
the biceps make the spongebob voice even funnier
You rest at room temp. Not in a cooler.
Finally someone who knows what they are talking about...
Well if you wrap it in towel s and put in a dry cooler it will stay warm for quite a long time. And that's all you need to do
Bro is shopping at Baby Gap.
I would pull it at 190 and let it carry over. Be smarter than the problem.
12 hours of rest in a warmer
If you're smoking a brisket to 205 the you shouldn't have a smoker
Need to let us cool off for an hour and then minimum 4 hours in the cooler
Umm no
Fuck. That.
Stereotype brisket
Nah not necessary just throwing in the cooler
It will continue cooking if you toss straight in the cooler. You want to bring the temp down to stop the cooking.
Them roids done got him confused.
Tool
Never heard of it
Worried about over cooking? Dawg, you pulled it at 205….
Overcooked it's been cooked for many hours it's pretty overdone
I hold at 148 for 10 to 12 hours if possible.
Any money this guy was bullied in school
No it's food sorry 🙏
He trippin
You are "R"
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
Can you not slice raw brisket and then cook it
Won't be very tender, low and slow is the way to gk
I always used an ice bath.
Ice bath? Hahahaha!!
Did he say cooler? Nasty reheated crap. I say "foe-que"
Nope! Leave it alone.
205 is too much
190-210f
Naw it depends on the brisket no 2 are the same for me
Way over cooked, you pull a brisket at 195⁰ don't unwrap shit, and place in a dry cooler wrapped in a towel.
You dont know any better than him.
@@SOLDOZER dude you’ve responded to nearly every comment on this video negatively, who hurt you lmaoooo. Got the meat marauder over here
I don’t trust this dude.
Nah. Not buying it.
how tf are yall resting brisket for an hour? 15 mins of rest straight off the smoker its tender n juicy
Wrapping brisket in butcher paper is ridiculous! Supadumb!
Wrong
What's your method?
OR Wong. 😂😂😂
He don't know nothing
If you wrap it only after ten minutes won’t it start building up bacteria because it still too hot to be wrapped
This guy wants to hold, and rest his brisket? Dang my man musta been drinking the Bud Light again 😂
Ok sorry dad
I'm not getting my brisket from this nerd
190 and I rest 4 hours
Try setting your oven to 150°F and resting it in there. I've done things for over 12hrs. Look up Smoke Trails BBQ, he goes over multiple ways to rest a brisket.
@@cemysh33 I rest in a cambro, but thanks anyway.
@@cemysh33 You dont know the difference between a rest and a hold.
@@SOLDOZER typo, hold for a long period after I rest it for about 2hrs so the residual heat doesn't keep cooking the meat.
If my man’s ain’t dark skin with a accent can’t tell me about some bbq
Maybe if I had grilled monkey or canned food sent from the USA.
Can he be dark skin Arab or Indian? Or does he have to be black?
@@exverze-noobz8457 ok whatever that means
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... 😅