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Resting vs Holding

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    Resting vs Holding

    I have always rested my brisket after pulling it from the smoker by putting in a faux camro. I read something today that called that holding rather than resting of the meat. This article recommended leaving it resting on the counter until it drops to 140-160 degrees internally and then put it in a camro to hold.

    How have others done it? Do you rest in a camro or do you rest on the counter and then put it to a camro? If doing it that way, what temp to you let it rest too?

    #2
    I hold my briskets but more times than not I call it resting.

    If you have a cheap Select brisket and you let it chill at room temp then go to the Cambro there is a good chance you will have a nice disaster waiting for you in the form of really tough brisket.

    High quality briskets such as Prime could chill some at room temp. The cheap Selects I cook need a very warm rest (called it rest again) for optimum results. And that is after taking to probe tenderness or 205-210 internal.

    Comment


    • Drbearsec
      Drbearsec commented
      Editing a comment
      I usually do choice or prime. This one is prime. Ok so you do what I've been doing which is the camro

    #3
    All I've ever done is choice and preferably prime brisket but still they go in the Faux Cambro for at least 2 hours and up to 6. I believe it's still "cooking" in there so maybe it's neither holding or resting...

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      #4
      I always teach holding is the faux Cambro, holding implies work being done; whereas resting is letting it cool, no work being done.

      Comment


      • Drbearsec
        Drbearsec commented
        Editing a comment
        So do your rest your briskets? Or just hold them?

      #5
      This site really took my brisket cooks to a new level. Not knowing about a faux cambro before I use it all the time now. I try to stay with choice briskets they stay on the cooker until PROBE TENDER then straight into the cambro. You can call it resting or holding, but I call it GOOD.
      Last edited by jharner; July 2, 2016, 09:08 PM.

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      • Drbearsec
        Drbearsec commented
        Editing a comment
        Wasn't sure. How much cooking was still getting done. Once in a while I get one that falls apart after the camro.

      #6
      Drbearsec I hold mine. I don't 'rest' (room temp) meat unless I'm going straight to the fridge, then I'll room temp cool it, then fridge. Lately if I'm doing a brisket or pork butts on the kettle with SnS, when it's up to temp/tenderness, instead of a cooler faux cambro I will drop the kettle's temp to 160-170 and "hold" it that way, letting the kettle slowly drop further as the coals die. I do that about 2hrs for brisket. I call it the "power cambro". That eliminates the cooler step and takes advantage of the coals that are left in the kettle and the natural temp wane.

      Comment


      • Drbearsec
        Drbearsec commented
        Editing a comment
        Not a bad idea. Using my KBQ today so probably using the cooler. Ok then I'm sticking with my regular method and going to the cooler hold. Thinking of testing a 30 minute rest at Room temp while wrapped but we shall see

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Very smart, Huskee .

        Drbearsec , I don't like to let meat "rest" at room temp unless I've allowed for carryover cooking.

      #7
      I hold my briskets when I wrap them, I hold my briskets when I walk them to the faux cambro. Then I let them rest until time to serve them up to serve us!

      Comment


        #8
        Rest steaks. Big cuts get holding.

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