You can rest a brisket in a cooler for about 4 to 8 hours safely if done properly. Wrapping the brisket tightly in foil or butcher paper, then insulating it with towels inside a preheated cooler (such as a Yeti or similar insulated cooler) helps maintain its temperature and moisture
. Key points for resting brisket in a cooler:
- The brisket should be taken off the smoker at around 200°F internal temperature and wrapped immediately to hold heat
- Preheat the cooler by filling it with hot water first, then remove the water before placing the brisket inside with towels for insulation
- The goal is to keep the brisket above 140°F to avoid bacterial growth; the cooler and insulation can keep it hot for 4-6 hours or sometimes longer (up to 8 hours has been reported)
- For rests longer than 8 hours, some recommend reheating the brisket gently in an oven at a low temperature before serving to ensure safety and quality
- Resting in a cooler allows the juices to redistribute, resulting in a juicier, more tender brisket
In summary, resting brisket in a cooler for 4-6 hours is common and safe, with some pitmasters extending that to 8 hours or overnight with proper insulation and temperature monitoring. Beyond 8-10 hours, reheating before serving is advisable to maintain food safety and quality
