2 hour VS 16 HOUR Brisket Rest - Which is Juicier?

Does resting a select brisket for 16 hours in the oven make it juicier? Let find out! #meater

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[mr]

I was a little wary of you at first, given your disability and all (Canadian). Just kidding. Long time subscriber. I think you’re one of the top3 bbq YouTube channels. Thanks so much for all you do!

[txfieros]

I love SCIECE! In the background. I just rest mine in a cooler until 150 or so. I try to adjust my cooking temps so the brisket finishes a couple hours before I need it and still have time to rest it.

[foodonfire]

First, you are extremely entertaining and your videos are top notch.
Two things that might be worth trying for a more controlled test:
1) Cook 1 brisket and cut it lengthwise to eliminate the variability caused by meat from different animals.
2) Wrap each of the halves (short and long rest) airtight so there is zero evaporation.
A third possibility is to just cook them the way you like.😂Anyway, thanks for the quality work.

[pmac]

I was a little wary of you at first being Canadian and all. Not that I have anything against Canadians but I thought “how the hell can a Canadian know anything about bbq?” I still don’t know if you know anything about bbq, but 2 min and 46 seconds in you’ve made me laugh a lot and I thank you for your service in Afghanistan. Consider me “subscribed”.

[ZakaliciousATL]

I usually put my finished briskets in an plastic insulated hot/cold shopping bag and then throw the whole thing into a cooler to maintain the temp and they stay hot for 10+ hours without having to use the oven and they always turn out great.

[benhoganboy]

Top 3 favorite Youtube channels!!!! Thank you for your service!!!!

[JohnNathanShopper]

Connective tissue vs fat, I think. Cheap briskets to me always cook like corned beef, lean and hearty and a bit mealy even when tender. The nicer briskets have layers if fat, but also layers of sweet sinew that melts into beef jelly after a successful cook. Holding one of those expensive briskets at 150 for hours would keep the internal temp at 200 so much longer so that the connective tissue melts even more. On the other hand a lean brisket relies on re absorbing water from the rendered drippings to become tender, and that process is done once the temp drops down to 150. Two hours is all that’s necessary.

Anybody agree or disagree?

[juanmadiedo]

I really loved this video, I'm from Colombia and most of our "prime meat" is exported, or is not affordable. The Briskets I can find here are very low in fat content, and I found resting just for 2 hours as you suggest enhance its juiciness and flavor. Thank you so much!

[PeterSz]

The funniest part of your video: 'me and my wife are going on a diet' then when it gets to taste test, both of you reach for the fat point end of the brisket. Made me giggle. Thanks for the video.

[aaronmcgregor]

You're right about the different grades of briskets benefiting differently from longer rest periods. At least that's what I've noticed personally. 16 hours seems like too long of a rest for any brisket. The most I've seen and rested myself is 12 hours. It would be interesting to see your test with windows of rest time that are closer together i.e. 4 hours vs 8 hours. Nice video!

[myfb]

Your added in comedy definitely is top notch. Can see why others subscribed lol

[wcdjmase]

Fellow OEF vet here and I too am at the Smoked meat stage of adulting and sincerely appreciate your content.

[zickiea]

I've done an overnight sous vide "rest" at 145F (still wrapped in the butcher paper) -- juiciest brisket (and pulled pork for that matter) that I've ever made. Additional side effect was that the flavor was really driven into the center of the brisket (and pulled pork). Didn't really plan to do the rest that way in both instances -- I was trying to hold temp without using the oven for guests coming teh following day :-)

[photoscottsb]

Glad you mentioned Snow's. Snow's method is best for select, I think. I'm not even sure if they do a 2 hour rest. Based on some articles and videos I've seen, their first briskets come off the pit at around 7 a.m. and they start serving at 8 a.m. The other key thing they do is to apply the rub Thursday night so they get about a 24-hour dry brine before going on the pit. I would think that definitely helps select briskets hold moisture become more tender.

[abejoker]

Loved the video. Higher grade briskets have more fat to hold the connective tissue that has turned into collagen. It benefits from longer rests because fat keeps rendering and connective tissue continues to turn into collagen.

Lower grade brisket has less fat, and benefits from Hot and Fast with less rest. Max from Texicana BBQ did a video showing the difference.

[eduardogarcia]

Use rendered beef tallow as the binder for your rub at the beginning. Add a bit more when you wrap it in the butcher paper. The tallow will prevent the select brisket from losing as much of its moisture during the cook. Let rest as you see fit, but I agree that for a select, it should probably be a shorter rest period.

[TheBanshee]

i'd say your best bet for a juicy long rested select cut of beef would be to rest it via sous vide. Id possibly even freeze like an ice cube or so of beef stock and add a little cold tallow before vacuum sealing. This will let the meat cook in the juices and hopefully have the juices settle into the meat instead of outside of it. The only issue I could see is your bark will be very wet.

[christfollower]

Can you hold a brisket for 24 hours? 15 hours puts me at 2am

[brettb]

I smoked one for 12 and oven proofed for for 15 while it had juice the meat was dry. I noticed when I was trimming it raw it had very little fat. I think that is the reason it was dry. So I think I agree, lower grade less rest. Maybe just stick with the crutch wrap also.

[BehindTheFoodTV]

Great experiment. My theory is that your paper wicked the moisture away into the dry oven - and that’s why your long-rested brisket dried out. Have you tried wrapping in cellophane for your long rests? Cellophane won’t melt until it gets over 250F/121C. When I do long rests (I.e. when I’m cooking for an event), I take the brisket out of the paper wrap and re-wrap it in cellophane and throw it on a tray before putting it in the oven. Oh - and just go on a keto/IF diet. I’m down over 50lbs in 6 months and I get to eat all of the fat I want :-)