Resting brisket

[zelmo]

I am planning to cook a brisket and it needs to be on the table at a specific time. Since I don’t want to pull it off before it is done I’ll plan to put it on early enough to ensure that it is done.

If it cooks quicker than I plan how long can it rest in a cooler?

[06 SB]

Line with plenty of towels, above and below the meat. It will last 3-4 hours and still be warm, tender and juicy!

[fr8dog]

Line with plenty of towels, above and below the meat. It will last 3-4 hours and still be warm, tender and juicy!

I'll second this. Foil, towels, cooler. It'll be almost as hot as when you pulled it. I always shoot for the meat to be finished about 2 hours before we eat. Gives a little built in cushion in case it was slower than expected. For a packer trim I use the 1.5 hour guesstimate. I trim a little fat off but not much.

[edw]

Wrap in aluminum foil and put it in a 48 qt. cooler with the fat side up for two hours...if you need it to be in the cooler for longer, wrap in towels...

[SteveDyer]

You need to let the brisket rest/breath for 5-10 min before you wrap and put it in a cooler or it will keep cooking. No idea why fat side up or down would make a difference once its cooked, but wrapping it in towles is a good idea. It can stay 4-5 hours easy wrapped like that in a good cooler.