Carryover Cooking For Brisket: Why Temps Keep Rising

Brisket doesn’t stop cooking the moment you pull it off the smoker.

In fact, it’s completely normal for brisket to continue rising 5-10F after leaving the heat. This is known as carryover cooking, and understanding it is key to pulling brisket at the right time.

Handled correctly, carryover cooking helps finish collagen breakdown without overcooking the exterior. Ignored, it can push a perfectly cooked brisket too far.

See the full Brisket Troubleshooting Guide

PRO TIP: For a moist brisket every time, follow all of the steps in my no-fail brisket recipe. 

What Is Carryover Cooking?

Carryover cooking happens because heat inside the brisket hasn’t finished redistributing yet.

When brisket is on the smoker, the outside is hotter than the center. Once you remove it from the heat, that stored energy continues moving inward, causing the internal temperature to rise before it levels off.

This isn’t a mistake. It’s part of the process and happens with all cuts of meat.

How Much Does Brisket Rise After Cooking?

Most briskets will rise 5-10F after leaving the smoker.

How much depends on:

• Brisket size and thickness: Larger, thicker briskets retain more heat. That stored heat takes longer to redistribute, which often results in a greater temperature rise after the brisket leaves the smoker.
• Final pit temperature: Briskets cooked at higher pit temperatures tend to experience more carryover cooking because the exterior holds more heat when the brisket is pulled.
• Whether the brisket is wrapped: Wrapped briskets lose heat more slowly. Foil or butcher paper traps heat, allowing the internal temperature to continue rising longer than an unwrapped brisket.
• How and where it rests: Resting in a towel and dry cooler slows heat loss and extends carryover cooking. Resting unwrapped or in open air allows heat to dissipate faster, reducing the carryover effect.

Larger briskets and tightly wrapped briskets tend to experience more carryover than smaller or loosely wrapped ones.

Why Carryover Cooking Matters for Brisket

Brisket is finished when collagen has fully broken down and the meat relaxes.

Carryover cooking helps:

• Finish collagen conversion into gelatin
• Even out internal heat
• Prevent a tight or under-rendered flat

When to Pull Brisket to Account for Carryover

Experienced pitmasters will account for carryover cooking when they pull their briskets off the smoker.

If they know they’re going to serve it in 1-3 hours, there’s less concern about extended carryover cooking, so they pull it when it’s probe tender.

If the brisket will be held for several hours (like in a restaurant), pitmasters will pull the brisket off the smoker a little sooner, so it doesn’t overcook and become mushy.

How Carryover Cooking Fits Into the Bigger Brisket Picture

Think of brisket cooking in stages:

• Pit heat builds structure and bark
• Internal cooking breaks down collagen
• Carryover cooking finishes the job
• Resting locks in the results

Skipping or misunderstanding any one of those steps can affect the final outcome.

Brisket Guides

This BBQ Tip is part of my Ultimate Brisket Guide, which breaks down every step from anatomy to trimming to cooking.

Explore more brisket fundamentals:

For a full overview:

My Go-To Brisket Rub for Building Flavor and Bark

I use Girls Can Grill Brisket Rub on all of my briskets. This blend layers salt, pepper, garlic and savory spices to highlight the natural beef flavor while helping the bark develop evenly.