I Rested a Brisket for 10 HOURS in a Yeti Cooler and THIS happened

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[robfreeman]

I think it helps to really pre-warm the cooler. Fill with boiling water and let it sit for an hour. Then empty it, another batch of boiling water for an hour. THEN the brisket. And cover the whole thing with blankets.

[williamparker]

I have a couple of thoughts. I use a Yeti 45, during my cook I place 6 4x8" fire-rated bricks on the unused rack of my smoker. When my brisket is nearing done I put about 5 gallons of hot tap water into my cooler until the brisket is done 200ish. I drain the water into garden and then put a dry towel in my Yeti then placing the hot bricks on the towel. I wrap my brisket in paper then foil and rest it. I put a damp towel and then a dry one one it and when the cooler hits 165-170 I put my brisket in. I cover it with a liner of news paper and to bed. The meat stays at above 145 for 12 plus hours. This is a lot of added work be it works for me. Lately I have been thinking about using an electric heating pad in the cooler but I have not checked temps on it yet with one. I love your channel!

[geezertech]

So my hand went up when you said "Who wants to eat brisket at 8, 9, 10 in the morning?" Enjoyed your experiment and honest assessment. I found that when I made clarified butter, the flavor wasn't s good as normal butter. I would save the clarified butter for occasions when you really require that higher smoking point.

[MarkOPolo]

I usually pull mine at about 165 to 170°F, wrap it in butcher paper with beef tallow and put it in the oven preheated to 170°F (that’s as low as my oven will go). I hold it there for at least 10 hours and then let it cool down to about 150°F and then serve it. Turns out great every time this way. The other day I took one to 201°F, pulled it and wrapped it and butcher paper with beef tallow and put it in the oven preheated to 170°F. I left it there overnight for about 10 hours. It was too tender because I had a hard time slicing it without it falling apart. In fact, when I pick it up, holding it from the left and right sides, it started to split in the middle. What I learned from this and other videos that I watched afterwards, I should’ve let it cool down to about 170°F or maybe a little lower before I put it in the oven so it would stop cooking. It was still very good, but just a little too tender because it fell apart like a chuck roast when I was slicing it.

[BigAlsBBQ]

Another great video. Sometimes it’s just as important to know what doesn’t work as much as what does so a really worthwhile experiment

[SmokingDadBBQ]

Good insights. Agree with a cooler getting close to probe tender vs your hot hold

[stevescott]

I have cooked choice tri-tips like brisket a number of times on my WSM. I usually dry brine overnight and then inject shortly before putting it in the smoker. I wrap in foil when the bark sets and take it up to around 203 F. Then I let it rest in foil for at least an hour, sometimes longer. It always turns out great -- juicy, tender, and very flavorful. It's hard for me to tell the difference from brisket.

[misinformationwithrandy]

This was a good experiment - it's also worth noting that when Chud went to 200°F and held it he got ~10°F more degrees of decline above 160°F for fat and connective tissue to render. You could easily add fresh boiling water into the cooler and prolong this experiment.

The 190°F method is great because of the science.

[bclfdgc]

Watched one of your other videos that talked about suran wrap and the fridge if you aren’t eating it until the next day. Do you wrap in suran right off the smoker or a typical rest first before transferring to suran and the fridge?

[dingoduh]

I would happily eat brisket for breakfast hours.

[osinkboy]

another idea, if it hasn't been mentioned yet, would be to top off the cooler with boiling hot water, at around hour 6 or 8 or so, to increase the ambient temp of the cooler and then you could extend that hold time further (?)

[BestNCBBQ]

I have a small Winston CVap that I rest my briskets in, fell in love with them in culinary school, so I basically do the same as most BBQ restaurants, finish in the afternoon/evening and hot hold until lunchtime the next day.

[Keasbeysknight]

Ive really like changing kver to a long hold approach. I guess im lazy but i smoke a brisket for about 6-8 hours in the offset then finish in the oven with a foil boat. Then i reduce the oven temp to 160 and walk away. This nornally lets me start my cook around noon and finish near midnight. Let it rest in the oven until dinner the next day. Really takes the stress worries and cost down.ill have to try the 190 approach. The downside to the foilboat is the lack of butter and fat during the reat phase

[VitelWirelessPlan]

A brisket should be probed tender in a Yeti cooler because of the expected temperature drop. This is a long rest. Holding a brisket is when you place it in a container that holds a temperature, i.e., your device. Wrap a probed tender brisket in high-grade plastic wrap for the best results while it's still in butcher paper. This is a secret that's commonly used in the restaurant industry. You will be satisfied and can rest beyond 10 hours and maintain temps above 150 degrees. Using this method, I rested a brisket for 14 hours, and it remained above 150 degrees. I did this without allowing the brisket to steam out. Just sharing.

[johnmayberry]

I’ve never held doing preheating with water but I’ve done is just pack it in with old towels. Layer the bottom with towels. And then put brisket in and more towels on top and sides. Sometimes I’ve done this with two briskets. Maybe works better with two briskets just due to same space but more thermal mass. I’ve held this way 5-7 hours above 150 easy. Never tried to max out the time though.

[beefandpork]

For a backyard cook, if you have to use the cooler method for something like a party, you might better sustain the temperature if you’re adding cooked items to the cooler throughout the hold period.

[JP-sdho]

Did you make a video of the sous vide cooler? I’ve been looking, and I can’t find it.

[truecanuck]

I had the same experience with the cooler method. Next cook, I'll put a sous vide in there to hold the water temp up around the 150 F mark to extend the rest time longer than the 8.5 hours I got out of just the cooler alone.

[charlestruppi]

“It’s a little tough” he says as he saws through the meat like a piece of hard wood😅

[aaronlunzmann]

I’ve been using a yeti to hold for over 12 hours but I pre-heat the cooler with boiling water. Like they suggest you pre-cool with ice. I fill the cooler with boiling water and leave it for a couple hours then dump it all out right before putting the meat inside. Filling the gaps with warm towels. Not as good as a warmer but if it’s all you got. I take it just to or just shy of probe tender.