How long is too long to try and keep brisket resting?

[jpowell]

Seems the general rule of thumb is to rest meat double foiled and in a cooler (or smoker or oven at 140F) for 2-4hrs. But, how long could you realistically stretch that? Could you do 6?  How are restaurants keeping Q available throughout the day?
For instance, my 13lb brisket finished way earlier than I planned...guessing it's a lot leaner than the few others I've done (choice not prime).  I'll need to at least let it rest 4hrs, but longer would be helpful.  Just curious if there are some more tricks to "hold" a brisket before serving w/o drying it out.
PS ... Dear Costco, why the heck did you not have any packers in stock on the Friday before the 4th weekend? Grrr.

 

[stout]

i've done above 6 .. might of been as long as 7 and it was still very warm to hot
so you can go 6 .. i foil wrap in a large towel and put it in a cooler

 

[LarryD]

i've done above 6 .. might of been as long as 7 and it was still very warm to hot
so you can go 6 .. i foil wrap in a large towel and put it in a cooler

I also wrap in foil, wrap in a towel, and drop in a cooler and have easily gone 6 hours before.

 

[jpowell]

Thanks! Good to know 6-7 is no biggie!
I usually double foil, wrap in 2 towels, and toss in a cooler which then sits in the sun

 

[Pork Belly]

  How are restaurants keeping Q available throughout the day?

I can't speak for all places but....
Wrap the brisket is several overlapping layers of cling wrap. Wrap until you think it will not leak. Wrap with an additional layer of heavy duty foil. return brisket to your smoker place in oven set at 145.

If you are traveling or away form a power source. Use the cooler and towel method but prep your cooler by warming it with a large pot of boiling water poured directly to the cooler. Let that water warm your cooler for an hour before you pour it out and add your brisket. By preheating the cooler you add more than a few hours.

 

[jpowell]

My wife changed plans so we ate the brisket earlier than initially scheduled. However, I did do 2 8lbs butts right after the brisket. One was foiled when it hit 160 the other not. Naturally, the foiled butt finished much earlier ... I knew it would, but it was way earlier than I expected (took it to 200IT). I double foiled it, 2 towels, and into a cooler it went from 6am until 1pm.
I shredded both butts at 1pm and the one foiled since 6am ended up slightly tastier than it's twin that rested only 2hrs.
Both were excellent, but the foiled and long rest butt tasted better. Not sure which variable made the difference, but I'd like to repeat the experiment
Anyway, I feel much better about doing long rests now.

 

[LarryD]

Not sure which variable made the difference, but I'd like to repeat the experiment

Frequent experimentation is a great strategy! 

 

[SconnieQ]

Long rests only make the meat better in my opinion. I always allow plenty of time for the rest. It's just as important as the cooking. Properly wrapped in a cooler, I've rested briskets 5-6 hours and they were still hot, and probably could have gone longer if I needed to.

 

[Pork Belly]

I double foiled it, 2 towels, and into a cooler

While this may have worked fine this time, imagine if you will...

The butt is overly juicy and leaks beyond the foil wrap, the towels wick up the meat juice and you have no way to reclaim it.

Wrapping in cling wrap or sealing butts in 2 gallon zip top bags then wrapped in foil & or towels insures any juice that in lost remains in contact with the meat.

 

[SuperDave]

I double foiled it, 2 towels, and into a cooler

While this may have worked fine this time, imagine if you will...

The butt is overly juicy and leaks beyond the foil wrap, the towels wick up the meat juice and you have no way to reclaim it.

Wrapping in cling wrap or sealing butts in 2 gallon zip top bags then wrapped in foil & or towels insures any juice that in lost remains in contact with the meat.

I achieve this same juice saving by setting in a foil 1/2 steamer pan. Usually plenty of juice to use as finishing juice on the sliced meat. 

 

[jpowell]

I've yet to have any juice leak onto the towels and I've done probably 25 butts now and 3 briskets.
I'm either lucky or good ... perhaps both? ;-)