![]() Simply wrap it in foil or plastic wrap, cover it in towels or blankets to insulate it, and pour some hot water into the cooler. Storing a brisket in a cooler keeps it warm for several hours after it is done. If you are planning to use a cooler, make sure that it is designed for hot temperatures. We usually think of using coolers to keep food cold, but some can tolerate and maintain heat. You will also need boiling water, towels, and heavy foil. If you insulate it well, it can retain its heat for up to ten hours. The key is to keep it insulated and prevent the steam from escaping. ![]() 3 methods on how to keep brisket warm and moistįortunately, it isn’t too difficult to keep your brisket warm without drying it out. Finally, if something unexpected happens to interrupt or delay your meal or if your guests arrive late, you will want to know how to keep brisket moist until you can serve it. For this reason, you might want to have the smoking done in advance so you can relax with your guests when they arrive.Īnother reason why you might want to keep your brisket warm is if you are bringing it to a party, a potluck, a family holiday gathering, or a picnic. This is especially true if you are a novice. Smoking a brisket not only takes time but also requires your full attention. If it is ready too early, you will want to keep it warm and moist until it is time to eat. The rule of thumb is one and a half to two hours per pound of meat, but you can never be sure exactly how long the process will take. It takes a long time to smoke a brisket to perfection. Why you might need to keep your brisket warm If you don’t have a cooler, you can use an oven or holding oven instead. The best way to do this is by insulating it in a cooler with foil, towels, and boiling water. There are a number of ways you can keep a brisket warm without drying it out. A rack of pork ribs also benefits from some time off the grill, but only about a half-hour to an hour of resting.8 Final thoughts How to Keep Brisket Warm and Moist Big meats, such as beef brisket and pork shoulder, improve with a long hold. Shut the lid and leave the meat alone for a couple of hours, depending on size.Swaddle a few old towels around the wrapped meat and place the whole shebang in the ice chest.Better yet, use unwaxed butcher paper to allow a little air flow, which will help maintain the crusty exterior. Pull the fully cooked meat from the grill.All it takes is a cooler, some tinfoil and a few towels: The good news is that a backyard chef needn't invest in some high-dollar gadget to get the same result. In other words, don't fear the hold, embrace it. Whether it's a brisket, ribs or a pork shoulder, the idea is the same: Allowing a big piece of meat to rest for a long period of time improves its texture and the overall eating experience. This cooler may be the most important part of perfecting your barbecue. For years, once a beef brisket was sliced, the pitman used to put it on a pit and it would be held around 150-160 degrees F. Wayne Mueller, the third-generation pitmaster at the legendary Louie Mueller Barbecue in Taylor, Texas, says he improved an already fabled brisket a few years ago when he changed the holding method his family had employed for decades. "You're trying to regulate every aspect, including how quickly it's going to cool down." "Barbecue is such a variable," he tells The Salt. Upon opening the restaurant, he used an Alto-Shaam warmer, which uses what the company calls "halo heat," a form of gentle warming through uniform radiant heat.īut Franklin came to believe that the meats could benefit better from something more akin to convection heat. He used an old 1982 Henny Penny warmer, built for KFC. He said he keeps his in a custom-designed warmer at 140 degrees F for two to three hours after coming off the pit.īack before Franklin had a restaurant, when he was still throwing barbecues in the backyard in 2009, he looked into how best to hold meats. "Resting a brisket for a long time is really important," he told an audience in January at Camp Brisket, one of the A&M barbecue courses. The Salt The Past Is Where It's At For The Future Of BarbecueĬelebrated Austin pitman Aaron Franklin - he of the recent James Beard Award for Best Chef: Southwest, PBS show and cookbook - says holding is crucial.
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