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Science of Barbeque author Meathead Goldwyn explains the holding phase allows for carryover cooking, which is especially important for a tough cut of meat such as brisket. To explain why a brisket goes into a cooler after smoking, first we need to distinguish between resting and holding. The other reason to rest a brisket in a cooler if for carryover cooking, so there is some science behind the method. Pitmasters rest their briskets in a cooler for a few reasons, but itβs practiced mostly for time management. Have you tried smoking a Wagyu brisket yet? You can get one delivered to your door from Snake River Farms. Once the brisket drops below 140β, it is in the dander zone for bacteria to multiply, therefore it should be carved and served. We can keep a brisket in a cooler for as long as it can remain at a safe internal temperature between 200β and 140β. It is good practice to keep your thermometer inserted into the meat so you can continue monitoring the internal temperature.
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Before placing the meat in a dry cooler, ensure the brisket is wrapped in foil and a towel. Although meat can rest on a counter for 30 minutes, placing the meat in a well-insulated cooler will allow time for carryover cooking and hold the meat at a safe temperature until it is ready for slicing. Placing brisket in a dry cooler is a common practice during the resting or holding period. Is resting brisket in a cooler necessary or can you just let it sit on the counter for half an hour? I wanted to find out all I could about the resting phase, so I sought advice from the expert pitmasters. Resting or holding is an important stage when smoking brisket and it needs to be factored into your planning. We smoked brisket in several stages, and each stage plays an important role if you want a tender, juicy brisket.