#Brisket rest time full#

In this case, I put the fat side up and it came out great. One of the questions I had was if I should do brisket fat side up or down. Unwrapping the brisket was like opening a Christmas gift - it looked like a perfect brisket and it smelled absolutely fantastic! The taste was amazing and the charcoal gave it a very smoky flavor! The taste test!Īfter 9 hours of cooking my Big Green Egg brisket at around 270 degrees, wrapping it after about 8 hours, we let it rest for about one or two hours. Don't skip this very important step!įor the BBQ sauce, I followed this recipe from Aaron Franklin’s BBQ Rib Sauce from the Masterclass, but actually cooked it on a cast iron on the grill. It will carryover cooking, getting more tender and reabsorb juices. The brisket is done when it's tender around 205 degrees, pulled it off the smoker and wrap it in towels and let it rest for one to two hours.Butcher paper will help keep the bark from becoming soggy while still helping to cook and tenderize the brisket. After 3hrs on the smoker starts spritzing the brisket with Apple Cider Vinegar every hour to avoid it drying out, once you hit the stall in the brisket internal temp of around 160-165 degrees, wrap the brisket in pink butcher paper.Wait until you have clean blue smoke, put on some drip trays with water and put on the brisket.Coat with Mustard and apply a rub of equal parts of coarse salt and pepper.Trim your brisket well, cut off any dried-out meat and trim the fat layer down to about 1/8 of an inch. I choose this because it had the best shape and the thickest flat.

#Brisket rest time full#

Choose your Brisket wisely, if you can buy the best quality of meat available, I actually had a hard time finding any full packer brisket at all locally and ended up choosing this one from 12 other choice briskets.

It all starts with choosing the best possible piece of meat.

I am using the FOGO Super Premium with the large chunks for this long 15hr cook, at 270 degrees and add Post Oak Wood Chunks for smoke. I’ve also invited Joey Machado, an expert on all things brisket, to try it with me, to see if it measures up to the famous Aaron Franklin BBQ! Let's see how it goes!Ĭharcoal Pro-Tip: I don't have an offset stick burning smoker like Aaron so I am going to do a smoked brisket on my XL Big Green Egg. In this episode of the FOGO life, I will follow Aaron Franklin’s brisket recipe step by step. In other kinds of BBQs, the flat and the point are cooked separately, however, in Texas BBQ, both the point and flat are kept together in what is called a full packer brisket. A brisket has two types of cuts, the flat cut and the point cut. We will smoke the mother of all Texas BBQ cuts, a full packer brisket. So plan on a minimum of an hour rest (wrapped in paper and on the counter) and if you need to hold it longer than that wrap it in paper then some towels and give it a few hours in the cooler.This is the third and last review of Aaron Franklin’s Masterclass, the famous Aaron Franklin Brisket. The goal is to have the meat in the 140-160 range when you are slicing and eating.ĭon’t skip the rest! This is a very important part of smoking your brisket and too short of a rest will give you bad results. If your brisket gets done late or the crowd shows up early you can just rest your brisket for about an hour wrapped in paper and sitting on the table or the counter. I would rather have a brisket be done 6 hours early than 10 minutes late.

You don’t want people showing up for dinner at 6 when you are still trying to get the brisket finished. If your brisket is cooking really slow or really fast you will have a nice built in buffer. The 2-4 (or more) hour rest in the cooler gives you a lot of leeway while cooking.

A brisket can keep for 8+ hours in a cooler but I think that long of a rest starts to degrade the quality of the meat. When I take them off the cooker I will wrap them in butcher paper if I haven’t already wrapped, wrap them in a few towels, and then put them in a cooler. I usually like to rest my briskets 2-4 hours before eating. If you buy something through them I earn a commission which helps support this site and lets me buy more meat so I can write about it. A nice rest gives the meat time to cool, time to relax, and also time to cook a bit more.ĭisclosure: This post is monetized with affiliate links. If you cut into the meat right after cooking it will be way too hot to eat and you will lose a ton of the juices. Like any good piece of meat (especially large cuts) a good rest after cooking will definitely benefit the meat.