Resting a Brisket in a Cooler Experiment | Chuds BBQ

[@eriklutes5455]

I've been following you for the past five months and I can't express how much you've taught and inspired me. The entertainment value is a bonus. Thank you.

[@theremingtonjames]

Rested my last couple of Briskets in the oven at 170 for around 8 hours and they turn out perfect. Smoke overnight, wrap in the AM & finish out around noon. Toss in the oven until it's time to eat and they come out juicy and perfect!

[@boyzntheshed2114]

Meal Prep Brisket collab with Chuds in the works?

[@mrbocanegraw]

Remington is the man to do it for you, LESSSSSSS DOOOOOO ITTTT!!!!!

[@CampJ95]

Dude I’ve been watching you since 2017! Stoked to see that we both like to barbecue I’d love to see a video of you smoking a brisket!

[@bruhzooka]

I don't wrap or boat. I pull it from the pit, let it sit out until it reaches 145 then slice. Perfect every time. KBQ FTW.

[@ToddStewart69]

Anabar brisket flavour next I reckon!

[@belavet]

This dude is really the only person I have found that ACTUALLY talks about the restaurant industry holding briskets for 12 hours and it has CHANGED MY BRISKET GAME. As far as I am concerned it is the SINGLE most important step. I bet I could take an untrimmed brisket, season and cook and rest like this and it will turn out better than anything I can find locally.

[@itr0863]

yup, i have the same sentiment. all i changed was following his over night rest in the oven and my briskets tasted way better. i just loved his approach to all of this. honestly he makes it easy for others to get out there and try.

[@nah3186]

Absolutely agree 100% following his tip of resting overnight in the oven took our briskets from good to amazing. We've learned and laughed a lot thanks to Brad.

[@beerman9807]

Well some of us don’t like that fat over power the smoke Flava

[@fishkillerchris]

I’m a huge fan of the extended overnight rest. I hate getting up at 4am to make dinner

[@SIFUSAYSRELAX]

The consistency of the beard and brisket trim is unmatched!

[@danieldotter6077]

I’ve held a whole brisket and two 8lb pork shoulders for 14 hours using this method and they were all still over 140 degrees, way over the ~130 degree safe temp range. I fill remaining space with towels that have been run on high in the dryer for a few min. All my briskets get held in my yeti for at least 4 hours but preferably 6-8 hours unless I need to hold for longer due to timing.

[@kentrodriguez6756]

You could calibrate your oven to a lower temp, just started doing this and it’s great! When on 170, it’s actually now 140 degrees.

[@MorbinTime420lol]

How does one go about doing that?

[@matthewparrish7594]

Yeah how do you do that?

[@kentrodriguez6756]

On mine (Maytag), you hold the bake button until it starts blinking, then select down to the desired amount of degrees you want it lowered to. I used a probe to confirm the temp.

[@itr0863]

@@kentrodriguez6756 whoa! thanks for the tip. so since ive been doing 170 and now we can go lower, what is the best warming temp if its attainable? 140?

[@kentrodriguez6756]

@@itr0863 140-160

[@chrissakin3877]

Great stuff, Brad - your videos are just fun to watch, and they come with great info, techniques, and recipes to boot…thoroughly enjoy the content, both here and on Patreon. Keep ‘em coming!

[@davidjames766]

Instead of heating up the cooler with hot water I use a brick I had on the pit and also put a heating pad in the bottom to keep it hot longer. Works great on pork butts as well as brisket

[@ChudsBbq]

ooo I like that idea

[@harrythehorsebbq]

This is one of the best brisket cook videos on KZbin. Amazing job! Haven’t rested my briskets in a yeti overnight. Usually I do 3-5 hours. Gonna have to try this! Love the content! 🤙🏻

[@RickLove86]

As always, practical and expert advice. This is easily one of my favorite channels!! Keep it up brotha!

[@Bafa]

That brisket got trimmed so pretty, it's art.

[@kevinsteele6799]

Could not agree more. I've eaten brisket that rested 2-4 hours in the cooler and they were great. Last weekend's 18-pounder rested almost 8 hours in the cooler...like butter, much better than any previous edition. Do it.

[@matthewgaglione2584]

Needed this comment. Stressing today for a 5 hour rest in a cooler for thanksgiving dinner.

[@Showza83]

I smoked ~11 lbs of point Friday night, for a party on Saturday afternoon. 16 hour cook, 1.5 hour rest in the Pelican and it still turned out the best one I've done to date.

[@jaredm6489]

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!

[@TristinTayson]

Just finishing up my 4th ever brisket in the oven right now!! Got off work at 11 yesterday, started it at 2pm, pulled off my offset at 2am, and been resting in the oven at 170. Gonna have it ready to serve by 2pm for Easter!! Already planning for how I can do better next time. Happy Easter y’all!! 🤙🏽

[@benoneypuga1590]

This really helps give the Yeti cooler use all year round. Works really great keeping things cool, never considered using to keep things hot.

[@Romita68able]

..."she looks like she needs some brisket in her life"... LOL. Great video. I am learning a lot thru with your videos. I will attempt my first brisket soon. Thank you Chud

[@arpadcsorba2053]

The long rest has let me make more consistent brisket. Oven is the best, cooler is great for brisket on the go. Thanks Bradley.

[@MrNeutralizer]

How do you wrest it in the oven overnight? Would 170 rest dry them out?

[@MrKeithstrickland]

Thank you for all the education in’s and out’s of the cook of a brisket. They scare me more than anything cook. Your videos help me a lot thank you

[@lawsnewton]

It's nice that you offered your chimney sweep some fresh brisket! 😁

[@danielthompson2895]

Thanks Chud. This was great. My last brisket I wrapped it in paper and let it rest over night in my smoker at 170. In the morning I took it out and put it in a cooler for a few hours until it was time to eat. It came out so tender. For your next one I would like to see you make a meal in your smoker (meat, potatoes and vegetables).

[@bradbilski]

I’ve used this method a lot! I use the 65qt to hold multiple briskets, I put each on a wire rack and separate them with cans. Works really well!

[@troywells6526]

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!

[@markennes5208]

I think Chud (Bradley Robinson) wins the world award for prettiest brisket trim.

[@hookedonbarbecue]

Noice video Bradley. Can’t get enough of these TX style cooks, especially brisket and beef ribs.

[@ChudsBbq]

Glad you like them!

[@hookedonbarbecue]

@@ChudsBbq I am about ready to cook up a brisket or beef rib on my Weber kettle. Will employ some of your techniques for sure.

[@UrbanZ28]

@@ChudsBbq love your videos and the brisket looks great as always. What would you recommend for a brisket cook on a UDS? Fat side up or down? Foil boat or paper wrap?

[@AntsBBQCookout]

your bark is always insane, that chud boat is no joke! Also, I've never heard of the hot water in the cooler trick to heat it up first. Gonna try that next time I use a cooler to rest!

[@terrybraun7631]

I don't know why, but I laugh every time you do the "snake in my boot bit" -- love it.

[@Ringele5574]

I don't have the money for Prime brisket or the John Deere of coolers, Yeti, but I have always rested my briskets in a cheap Coleman cooler with great results. Nice beach towel between the meat and the results have been great. Mind you, I haven't cooked more than 10 of them, but me and my guests have really enjoyed them.

[@IceBergGeo]

Cost saving tip. Costco sells both packers and flats. The packers are the same price as the flats. Twice the meat, and a higher quality, for less cost, and you get the point meat to enjoy as well. (The fat cap is also removed with the flat, if I recall. Good for pastrami, I guess.)

[@darrena.247]

Thank you. What a great informative video. I just smoked one. Now, I'm resting it. Your video will help, I am sure.

[@TrevorAllenPhotography]

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.

[@bvak]

Your brisket looks amazing. I would like to see you finish the cook off with some burnt ends. I need to try the cooler rest so I can get some sleep so I can enjoy the finished product.

[@johnd4637]

Great looking brisket. I have done both oven rest and cooler. Enjoyed both but believe the one that rest in oven at 150-160 turned out better

[@nicholashess5977]

Best rub for brisket, keep thinking about trying something different but can't beat the black pepper and salt

[@MikeMcCormick1325]

The best BBQ channel available! Learning so many techniques and the boys at the firehouse are loving how everything is coming out! Thank you, brother!

[@michaeldruce4536]

I’m moving to the States. I’m buying the house next to yours. We will cook brisket every weekend. Life will be good. 🇦🇺🙏🙏🙏

[@joenuncio9247]

I've been using this method in my Yeti coolers for years. Especially on tailgating days. I'm glad to see a video made on it.

[@michaelnance5236]

FYI, IF you're going to use your oven I would HIGHTLY recommend testing your oven's actual temperature. I recalibrated mine so that the 170 setting would actually be 140 (see your owners manual) and then used a recently calibrated (boiling water test) ThermoPro to see what the actual oven temps were and they were cycling up and down with the high points being over 200 degrees F. I checked all of the electrical components to see if there were any faulty to realize that this is just how my (fairly new Whirlpool) oven works.

[@IceBergGeo]

I used my grill probes to test out the temps on my oven. They seem pretty spot on. They'll never be perfect, and will always fluctuate, but not very far. (At least in my experience, it didn't fluctuate more than about 10 degrees, depending on the setting, because that's where we keep the cast iron pans when not in use.)

[@95lupillo39]

Would like to see another version of this this 🤙 gonna try it today hope it goes well!

[@TommyG0188]

@7:57 how hot is the water to avoid the Yeti cooler from warping?

[@Nofear1109]

Great tips I will definitely use them on my next cookout.

[@waltzb7548]

Thanks for another great and informative video as always! Glad I found this particular one since this is what I'm planning on doing this weekend with a Sunday cook but not serving until Monday. Happy 4th!

[@brianbrink1421]

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.

[@Smoke_N_EmbersBBQ]

@chudsbbq as always, love your videos. You were brave just throwing it in there with no probe or worries in the world huh? 😂

[@185MDE]

Hot water in the cooler to warm it up… best tip Ever! Thank you

[@paula.2422]

Another homerun ...awesome video!👍

[@ChudsBbq]

Thank you! Cheers!

[@DJS4L4D]

12:20 🤣 What I tell myself before eating literally anything!

[@polish-hammer8365]

We separate the point and the flat during the trim and smoke together till the stall. Wrap both and smoke till flat hits 203. Pull the flat and rest in a cooler until point is done. We do burnt ends off the point so when that gets to 203 the flat is resting at about 180 degrees. When burnt ends are done the flat will be down to around serving temp. The flat will have rested about 3 hours at this point and it’s tender juicy and as far as I’m concerned done right.

[@JoshandBabe]

That was a fantastic video. Wow. Looked amazing.

[@KJLuke2003]

I’ve used the Yeti/orca to rest since I started smoking briskets….always works out well

[@williammills7778]

I acquired a cheap 30" masterbuilt electric smoker which runs from 75⁰-225⁰. I set it for 140⁰ and let it rest for at least 8 hrs. Yes it's not the greatest but way cheaper than a cambro and safer than a cooler. Just a suggestion for other backyard BBQ enthusiasts 😊👍

[@AdrianMartinez-og5il]

Same. I have the 40” electric smoker. I smoke briskets in the off-set first, till it’s time to wrap. Then finish cooking the briskets in the masterbuilt (250 degrees). Once brisket is done, I set masterbuilt to 150 degrees and hold brisket for 12hrs. Beats having to waste wood once wrapped and stops house from stinking. 😅

[@jmike08h]

Keep Rocking that Smoker Bradley,, You 🪨 Bro 👍

[@2015USMC]

Can you do a short series on tips and tricks for people with pellet grills who want to make the best classic central Texas bbq that the equipment is capable of? I know it will never be an offset, or a direct heat pit, but it’s what I got and I want to get most out of it. Love the channel I’ll definitely be hitting up Leroy and Lewis next time I’m in Austin

[@chrisjohns5877]

Just did my first brisket. Absolutely failed lol but I am not mad about it. Good learning experience and I had fun drinking and messing around with my smoker. Your videos are helping figure out what I did wrong and hopefully my next one will be good.

[@wooltron1]

That's what it's all about.

[@Derrickcrocker]

Best looking brisket on KZbin

[@genX68]

I did that too. But i wrapped it in tin foil instead !!! Turned out yummy 😋😋😋

[@afinecupofcoffee8476]

The first brisket I ever smoked I finished in my oven overnight and my wife said she couldn't sleep because it smelled so good in the house. Sadly I didn't have a cooler large enough to rest it. So I paper and then towel wrapped and put it in our microwave! I figured it was insulated enough. It came out so tender. I think what I'll do for an upcoming brisket is trying to have it done by bedtime. Rest in the microwave (or get a cooler) overnight then put in the oven at 170 to reheat for cutting.

[@ttom2460]

That’s what I’m doing no. Shooting to finish brisket by 12am or 1am. Put in the Orca cooler overnight, then rest in the oven in the morning until serving at 4-5pm

[@joshlegare]

I just did this on Sunday. Worked great! 13.5 hours on the HastyBake off at 203* wrapped in a towel and in a cooler 5.5 hours. Pulled it at 140* and it was damn near perfect just needed a deeper smoke ring.

[@christianfore22]

B-Rad! You are my hero! I pray I could one day become half the BBQ Demi-god you are!

[@roboslug7582]

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.

[@justplanefred]

Great video Chud!

[@chriskwilas1330]

I only have a pellet grill but I believe this foil boat method will for sure help with a better bark

[@getore100]

Thanks for video. Quick question: could you have put it in the oven at low temperature to make sure it didn't go below 140 degrees instead of the cooler?

[@TheFishTankChannel]

@Bradley, what do you think if using a food dehydrator to rest in? i have a Meat brand dehydrator that can stay at operate safely in the 150 to 165 temp range on a timer. you said you want a dry environment but would this be to dry?

[@michaelnance5236]

Great video! I wish we had HEB stores in TN!

[@traumavfl6629]

Can't wait to see the Sous Vide rest video

[@nicholasbostic250]

If you have a sous vide setup you can heat some water to 160 then put it in some two-liter bottles then put it in the bottom of the cooler to help it maintain temp longer.

[@mikesmart6657]

Been resting my brisket from coolers for years, super convenient

[@bryansutphen1884]

Years? That seems excessive. Probably shouldn't go longer than 24 hours

[@Drewcooks24]

Rested the brisket I cooked yesterday in a cooler for several hours. Turned out well!

[@irhutch007]

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.

[@detyelram2819]

do you recommend doing this for smaller cuts of meat, like spare or babyback ribs?

[@SSmokin]

Them high notes baby!😂

[@805BBQJUNKIE]

OUTSTANDING BARK FOR SURE

[@skhordaji]

🎶 All night long 🎶 was beautiful

[@raulvega9919]

I’m going to try it this weekend

[@rustyshackleford2723]

Will my Colman cooler work also? Or not good enough? My oven only goes 170 lowest. I calibrated checked it.

[@boyzntheshed2114]

The best notification I will get today!

[@Ben_Stahl]

Awesome vid as always. Though where is the Hatch chili vids Bradley? It's the season man gotta see some hatch chili action for the summer grill seasons maybe.

[@ericmpm7]

I’m not sure if this is a problem, but I love waiting for the “snake in my boot” in each of Chud’s vids.

[@NorthernThaiGardenGuy]

Have you tested it with shorter rest times in the Yeti and compared that?

[@cryptomike8312]

What is the best way to reheat? IE next day? Have you ever vacuum sealed and reheated?

[@JohnKit88]

Could I follow this procedure for a brisket on a weber kettle?

[@deedub7558]

When I finally cook my first brisket, I will be using this method

[@justintownsend7400]

Hey Chud love your vid’s! When resting in the over how long have you left them in there for and have you ever had them start to dry out?

[@StitchJones]

Excellent video!

[@mravocadoguacamole104]

Great video. Can i rest the brisket for like 10-12h in the cooler or is it too long ? i do have a Yeti 45

[@jamesjacks9169]

Always a good idea to pre-heat your mash tun.

[@adamalday01]

Have you tried warming bricks ? I have recently seen that as option for warming the cooler .

[@EricsBBQAndMORE]

Nice looking Brisket! Gunna have join you now I guess!

[@KennethJordangnosthiseauton]

You should start charging that snake rent. Dang ol' boot squattin' snakes; They'll run right over you if you let `em.

[@KontoVonMir]

I was cracking up when I heard how he said "Texas Style BRRRSKT"!

[@MrGravybiscuit]

Ever go from foil boat on the smoker to butcher paper rest in the oven (instead of the airtight cooler)? Does the bark soften the same?

[@anguswalker104]

May I ask what size Yeti it was & how many briskets you could fit in it. Thanks.

[@SplendidPegasus]

The snake in my boot part caught me off guard 😂😂

[@joshgust32]

Brad, I know this is an old video now, but here goes. I have larger high-performance coolers (60 and up). Any thoughts on preheating a few firebricks on/in my firebox and then wrapping them in towels too before laying my towel wrapped brisket on top? I'm thinking this might be a good way to add some thermal mass to the internals of the big coolers or might be a good way for people with less premium coolers to get similar results. I think my hesitation is rooted in not knowing how much thermal mass I might need (number of bricks at which temp).

[@Gamer2k4]

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.

[@timroberts3373]

Can you rest your brisket in your traeger pellet smoker? Mine has the keep warm option. I’m curious to know if that would work like an oven or just dry it out??

[@24kachina]

Continuing suggestion: porchetta stuffed with Chudrizo sausage, epasote, and a good Mexican white melting cheese and drizzled in smoked tomatillo salsa verde.

[@jagreddog]

I have a Kong cooler(rotomolded).I rested my last brisket for 4 hrs and couldnt wait anymore.Turned out pretty good.Then i went to the local bbq joint and talked with the pitmaster.He said never rest in a yeti type cooler because it keeps it too hot for to long- thus over cooking it.Your results may vary.Hows your results in a yeti type coolor and or just a plain igloo or oven?Thanks

[@danielender6681]

If you let the brisket rest at room tempurature for an hour (outside of any cooler or oven), then place in cooler or oven, that could resolve the issue. Meat Church talks about letting the temp come down slightly by letting it rest for an hour before putting in a cooler for the remainder of the rest.

[@mistahmj1275]

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?