I need help understanding.

[drnknwine]

This probaly sounds like a silly question to most, but why do people wrap a brisket and put it into a cooler before serving. Is there something here that I do not understand. I thought it would be better to take it straight out of the smoker, let it rest a bit and then slice and serve. Whats the deal? Also, what is the deal with smoking a brisket for a while and then putting it on dry ice? I am new to this if you cannot tell. Someone please get me infomed.
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"Light travels faster than sound, that is why some people appear bright before you hear them speak".

Equipment:

WSM
(2) 18 1/2 inch Weber One Touch

[SoEzzy]

It helps to tenderize and rest the brisket.

It continues to cook in the foil, and the juices go back into the meat as the muscles relax.
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Here's a change Robert.

I still work here!

[Alien BBQ]

It is also used as more of a holding area as well. If you get done early, you want to hold it above 140 degrees until turn in. That way the meat is nice and warm when the judges get it.
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https://www.linkedin.com/in/michaeloberry

[allsmokenofire]

Keep in mind that guys are talking about holding it in an EMPTY cooler, not one filled w/ ice. I'm not sure about the dry ice technique...I've never heard of it. Maybe you are confusing it w/ the holding the brisket in "a dry ice chest"..."dry" referring to the fact that the ice chest is empty.
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Mike
Team Enoserv

[drnknwine]

That makes sense. I appreciate everyones responses. I must have confused the "dry ice" with "Dry ice chest". I did not know a dry cooler would hole that temp. How long will it hold at 140 degrees.
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"Light travels faster than sound, that is why some people appear bright before you hear them speak".

Equipment:

WSM
(2) 18 1/2 inch Weber One Touch

[allsmokenofire]

[gotwood]

Just use a cooler that is not that much bigger than the items you are putting in

[Bedlam BBQ]

Or fill up any extra space in the cooler with more towels.

The dry ice may have been seen as a way to quickly cool the meat below the 40 degree level -- not sure.
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Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

[Doc1680]

If you put it in immediately it should hold for a few hours. While the method is used by many at home it is rare that I find myself needing to use it. I usually put my brisket in a deep pan, cover loosely with foil to let rest for an hour, slice/chop and serve. The meat is plenty tender. And any juices that collect in the pan will get poured back over the sliced meat.

As the guys said above. This was developed mostly for competitions where you need to hold something until turn in time. Or for caterers that need to hold large volumes of meat.
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Love the voodoo that Q do.

Doc

[istock74]

I did 8 large bone in butts this weekend for a friends party. Pulled them off the cooker at 4 pm and placed them in a dry cooler. When we got them out at 7pm to start pulling them they were still rocket hot.
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Superior Smokers SS-One with Stoker
18" WSM With Stoker
24" x 48" Offset
UDS
Weber Performer

[BishopRyan]

Wrapping any meat is illegal in my town .

[SIMPLE Q]

[BishopRyan]

[JimH]

[ou812warford]

Do you still cook to 195? I would think the carry over heat would turn it into mush. I like brisket mush though. Put it on some flour tortillas and some hot sauce. YUMMMMMMY!!!!!!
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TW

Oklahoma Joe 16" traditonal
weber gold 26 3/4"

[BishopRyan]