Usually after smoking up a brisket I throw it in the oven at a low temp to rest, but this week I try out resting it in a quality cooler overnight to see if it can have the same effect.
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Best line in the video. Yeah you're gunna get diarrhea
Fair warning. If you do this enough it will warp your cooler. Trust me. Lol. I have a $400 Yeti that won't seal properly. A few times won't hurt, but I'd guess I did around 30-40 before I noticed.
I did that too. But i wrapped it in tin foil instead !!! Turned out yummy 😋😋😋
Instead of wrapping in a towel, i wrap the brisket in butcher paper like you do, then i put it into an aluminum "boat", then layer the bottom of the cooler with towels, put brisket in, put an aluminum sheet on top of brisket, put more towels on top. close cooler. Keeps the towel from getting greasy. Letting it rest in cooler for 12 or so hours was a game changer.
Have you done this experiment using the common man's igloo cooler (wink wink)?
It made me a little sad to see the HEB label on the brisket. I miss not having an HEB around
now that I moved.
See, the "check back in in a few hours." for me is literally "i need to check this every 20-30 minutes because my small offset cannot keep the heat" and it makes it a lot more tedious of a smoke. Jealous of these bigger smokers that allow that ability to just set the temp and walk away for a bit
Just rested 2 7-8lb porkbutts and a16lb brisket in my 65q yeti for 12 hours.. Wow they both rocked.. In at 200 degrees at 11 pm, pulled out at 11am the next morning at 158 degrees.. Dam that Yeti holds in the heat! Of Course I pre heated it and stuffed old towels in there also.. Thank you for this video bud!
No follow through on this one, should have cut it once you pulled it out of the cooler.
False bottem cooler with sous vide. Should be able to rest aslong as you want.
Great video as always. A lot of great info that I will use for my first brisket. Love the cooler always wanted one just hard to throw down the extra $$ for a top notch cooler when there are sooo many things that I need.
You don't even need a big fancy Yeti cooler. I've got a Coleman from the 80s or 90s (all I know is my parents used it when I was a kid), and the Easter brisket we had yesterday was still warm after being in there for seven hours.
Anybody know if it’s possible to rest a brisket in an electric roasting pan?
Have you tested it with shorter rest times in the Yeti and compared that?
Exactly how long was it in the yeti
You found Doug! He wasn't stuck on the roof of your Vegas hotel after all!
Even a cheap styrofoam cooler will work in warm weather. I put a few foil wrapped bricks in the oven to warm them up, wrap them in towels and they will keep the brisket happy for a long time. But, I'd rather have the nice Yeti! 🙂
Can I still win the cooler? 😂😂
What is the best way to reheat? IE next day? Have you ever vacuum sealed and reheated?
I just put a water pot inside my cooler next to the brisket and plug the sous vide into it, set to 155.
Its a haybox for all yall BBQ scientist out there pretending to be engineers and understanding heat transfer…
Great content and entertaining 👍🏼… I'm a new subscriber. What type of wood logs do you use or recommend?
do you recommend doing this for smaller cuts of meat, like spare or babyback ribs?
Would like to see another version of this this 🤙 gonna try it today hope it goes well!
Does the bark stay crispy like it does when u rest it uncovered in the oven? If not what would be the best way to keep the bark crispy when resting in a cooler?
GUYS ……SAUCE ON A BRISKET??? that’s blasphemy!! Let the Smokey beef flavour shine through!!
Why is his face always dirty?…..is he an indentured servant of yours??
I was hoping to do the same thing in a few weeks, but my rest time in a cooler is going to be closer to 16 hours. Have a long drive. Want to smoke at home then rest it on the drive down to FL
He’s a Texan!
I did the foil boat method and let the brisket rest in the cooler for 3 hours after. It was the best brisket that I have smoked. Thanks for all of the tips!
I notice my pellet grill on the smoke setting keeps it just right for the rest. Try that?
Lol. Sauce with the buddy. Ugh.
Love your videos bro. Quick question, if I rest my brisket in the oven for 8 hrs will it be ready to serve immediately after taking it out? Also, what kind of smoker is that on your video? Thank you!
The long rest has let me make more consistent brisket. Oven is the best, cooler is great for brisket on the go. Thanks Bradley.
Was trying to figure out how long a good cooler like the Yeti will keep the brisket warm enough, if I did the math right looks like he did 9 hours smoking then put a 200ish degree brisket in the cooler for 13 hours and still had 140.
I’ve used the Yeti/orca to rest since I started smoking briskets….always works out well
Brisket for next cook
Guys need help I finished a brisket at 2 am temp was 200 throughout,wrapped in paper and a towel in a hot yeti. Checked it this a.m. and brisket is at 120 gonna serve in an hour should I put it in the oven at the lowest setting?
Nice sea shells
Almost every caterer in the world uses this method, but instead of a cooler we use Cambro pan carriers. A 2.5" full size pan fits a brisket very nicely and a 4" pan fits 2 pork butts. If you put a warming plate in the bottom, it will hold them at serving temp for 8 hours easily.
May I ask what size Yeti it was & how many briskets you could fit in it. Thanks.
The yeti 45 , in honor of our 45th president.
Wait…..if its overcooked its gana render fat….isnt all that delicious jelly gone……overcooked?
How can I win that Cooler!?!
Did your buddy just come up from working a 12 hour day down in the coal mine?
Dude got Blake Henderson to come try his Brisket!
I did a 18-hour cook that included 13 hours smoked and 5 hours resting in my oven at 170, I had to turn off and on the oven to keep the internal temperature of the brisket above 150 but below 165 and it was the best brisket I've ever eaten in my life. I will never cooler rest my brisket again
“Yea you’re going to get diarrhea” 😂🤣
The snake in my boot part caught me off guard 😂😂
I only use the cooler method. I pull off around 9:00am and wrap in foil and pop in a cooler that is stuffed with towels. When I slice at 5:00, still too hot to touch inside. It works perfect.