Brisket is a cut of beef from the breast or lower chest of cattle. It’s usually cooked in a smoker, but it can also be cooked in an oven or on the grill.
The reason you want to let your brisket rest overnight in a cooler is because this will allow all of the juices and fat that were released during cooking time to reabsorb into the meat.
This makes for a more tender, juicy piece of meat when you’re ready to eat tomorrow!
Factors to Consider
The amount of time it takes for a brisket to rest will depend on several factors. These include:
- The size of your brisket. A larger piece will take longer than a smaller one, since there’s more meat to cool down.
- The temperature of your cooler and external environment. If you’re using an ice chest or other insulated container, keep in mind that some insulation can hold in heat as well as cold so make sure you’re using one that does not retain heat well!
How to Prepare Brisket Before Cooling
Before you place your brisket in the cooler, there are a few steps to take.
First, trim off any excess fat from around the edges of your meat. This will help it to cook more evenly and make for better presentation once you’re ready to serve it at dinner time (or brunch).
Next, season both sides of your brisket with salt and pepper or other spices if desired.
Finally, wrap each piece tightly in aluminum foil before placing them into their respective spaces in the cooler this will keep them from drying out while they rest overnight!
How to Place Brisket in the Cooler
- Position the brisket on its side, with the fat cap facing down. This will help keep it from drying out while it rests in the cooler overnight.
- Place a couple of sheets of paper towel underneath the brisket to absorb any juices that drip out during cooking and resting periods.
- If you’re using an electric smoker, make sure there is plenty of air flow around your meat–you don’t want to suffocate your meat!
How Long to Let Brisket Rest in Cooler Overnight
It depends on the size of your brisket and how hot it was when you pulled it from the smoker. If you have a small one, then 15 minutes is probably enough time for it to rest before removing from the cooler.
A larger brisket will need more time for its juices to redistribute throughout the meat before slicing into it.
The Benefits of Allowing Brisket to Rest
Resting the brisket overnight in the cooler will make it juicier, more tender and have better flavor.
The reason for this is that while you’re cooking your brisket on a smoker or grill, some of its juices are lost through evaporation.
If you don’t let it rest overnight in the cooler, those juices will be reabsorbed into the meat when you reheat it in the oven or microwave.
What to Do After Removing Brisket From Cooler
- Unwrap the brisket.
- Let it rest for at least 30 minutes, but up to 2 hours. The longer you let it rest, the more tender it will be when you carve and serve.
- Carve into thin slices against the grain of each muscle (see below). This will give you long strands of meat that are easy to chew and delicious!
- Serve immediately or store in an airtight container in your refrigerator for up to 3 days; reheat before serving if desired
Tips for Storing Leftover Brisket
You can store leftover brisket in the refrigerator for up to 3 days or freeze it for up to 6 months.
If you’re not sure about how long your brisket will last, wrap it tightly in plastic wrap and then place it in an airtight container before storing it in your fridge or freezer.
To reheat frozen brisket, thaw overnight in the refrigerator and then cook according to these instructions:
Conclusion
As you can see, there are a lot of factors that go into the resting process.
The most important thing is to make sure your brisket has a chance to cool off before you slice it up and serve it. After all, no one wants to eat warm brisket!
If you want to get the best results from your brisket, make sure that you follow these simple steps:
- Let it rest overnight in a cooler or refrigerator (or even better yet, both).
- Don’t cut into it until at least 8 hours later and preferably 12 hours later to allow all those juices time to redistribute throughout the meat evenly again after cooking them out during cooking time!