A BBQ blanket is the cleanest way to rest a brisket. The Pitmaster's Choice 21-inch (54 cm) meat resting blanket is a zip-up, 5-layer insulated bag built for the hours after the cook, when a brisket, pork shoulder or rack of ribs needs to sit, settle and stay hot before you slice.
It replaces the old towels-in-the-esky routine. Wrap the meat in butcher paper or foil, slide it in, zip it shut and walk away. There are no fat-soaked towels to wash afterwards and no greasy esky to scrub.
Watch the walkthrough
Inside, a thickened aluminium foil lining reflects heat back toward the meat. Behind it sits a layer of closed-cell EPE foam, the same lightweight insulation used to keep temperature-sensitive goods stable in transit. Around it all is a tough outer shell with a metal zip and stitched carry handles.
It's sized for a full packer brisket and folds flat to roughly the size of a chopping board, so it lives in a drawer between cooks and travels easily to a backyard, a campsite or a catering job. It's also part of the Kamado Joe Classic Joe II Pitmaster Bundle, and you'll find it alongside the rest of our smoker accessories.
BBQ Blanket vs Towels and an Esky
The traditional rest works: wrap the brisket, bundle it in old towels and close it in an esky. The trouble is everything around it. Towels soak up rendered fat and juices, the esky ends up greasy, and the whole setup takes up a cooler you might need for drinks.
A BBQ blanket does the same job in a fraction of the space. The foil lining and foam insulation hold the heat in, the wipe-clean interior catches anything that leaks from the wrap, and the zip seals the warmth in without a lid to wrestle.
For a longer hold, the two work together. Zip the brisket into the blanket and then put the blanket in an empty esky. You get an extra layer of insulation with nothing greasy touching the esky.
What It's Made Of: 5-Layer Insulated Construction
The walls are built in five layers, working from the outside in. Together they slow down how quickly the meat loses heat while it rests.
- Durable outer shell. A lightweight, hard-wearing skin that protects the insulation and stands up to being handled with hot, wrapped meat inside.
- EPE foam insulation. Expanded polyethylene foam is a closed-cell material: it traps still air in thousands of tiny sealed pockets, which makes it light, flexible and slow to let heat through.
- Thickened aluminium foil lining. The layer facing the meat. It reflects radiant heat back inward and gives you a smooth surface that wipes clean.
The hardware is built for regular use too. A full-width metal zip opens wide for loading a big brisket and runs smoothly without jamming, and the stitched, reinforced carry handles let you move a resting brisket from the pit to the bench or out to the car.
How to Rest Brisket in a BBQ Blanket
- Cook the brisket until it's probe tender. A probe or skewer should slide in with almost no resistance, like pushing into soft butter.
- Keep it wrapped in pink butcher paper or foil. The wrap holds the juices and protects the blanket's lining.
- Slide the wrapped brisket into the blanket and zip it closed.
- Rest it for 2 to 4 hours. Leave it wrapped until you're ready to slice.
- Check the internal temperature with an instant-read meat thermometer before serving, especially on a long rest.
- Slice across the grain on a large brisket board that catches the juices.
The same method works for pork shoulder before pulling, beef ribs, whole chooks, turkeys and large roasts. A crust from a competition-style brisket rub holds up well through a long, wrapped rest.
What Fits Inside
The blanket measures 54 × 40 × 20 cm, with a wide zip opening across the top. That's room for:
- A full packer brisket
- One or two pork shoulders
- Several racks of ribs, wrapped
- A whole turkey or a couple of chickens
- Large roasts, lamb legs and picanha
Food Safety During a Long Rest
Hot food stays safe while it's kept at 60°C or above. Once meat drops below 60°C, it's in the temperature danger zone, and the total time between 5°C and 60°C should stay under 4 hours before it's eaten.
For most rests that isn't an issue, because a brisket comes off the pit well above 90°C. On a long hold, put a probe in before serving. If you need to hold it longer than the blanket can, move the wrapped meat into an oven set to around 65–75°C before it drops below 60°C.
Sold Separately
The blanket doesn't come with wrapping paper or a thermometer. These are the two things most worth having alongside it:
- Pink butcher paper roll, 18" x 53 m: breathable wrap that keeps the bark firmer than foil.
- INKBIRD IHT-1P instant-read thermometer: for checking the meat is still at 60°C or above after a long rest.
What's Included
Specifications
| Specification | Details |
|---|---|
| Brand | Pitmaster's Choice |
| Type | Insulated meat resting blanket (BBQ blanket) |
| Size | 54 × 40 × 20 cm (21 inch) |
| Packed size | 56 × 42 × 6 cm |
| Construction | 5-layer insulated |
| Lining | Thickened aluminium foil |
| Insulation | EPE (expanded polyethylene) foam |
| Closure | Full-width metal zip |
| Handles | Stitched carry handles |
| Fits | Full packer brisket, pork shoulders, ribs, turkey, large roasts |
| Typical rest | 2–4 hours for brisket |
| Use | Resting cooked, wrapped meat only |
Care and Maintenance
- Wipe the inside with warm soapy water and a sponge after each use, then rinse with a damp cloth.
- Leave it unzipped and open to dry completely before folding it away.
- Always wrap meat before it goes in. It keeps the lining clean and stops juices pooling.
- Keep it away from direct heat. It's for resting only, so never put it on a grill, in a smoker or in an oven.
FAQs
How long can I rest a brisket in a BBQ blanket?
Two to four hours suits most briskets. For a longer hold, put the zipped blanket inside an empty esky and probe the meat before serving to check it's still at 60°C or above.
Does a full packer brisket fit?
Yes. At 54 × 40 × 20 cm, the blanket takes a full packer brisket wrapped in butcher paper or foil.
Do I need to wrap the meat first?
Yes. Wrapping holds the juices against the meat, keeps the foil lining clean and stops the bark rubbing against the inside of the bag, so it stays intact. If bark matters to you, use butcher paper: it lets a little steam escape, while foil traps it and can soften the crust during a long rest.
Can I use it in the smoker or oven?
No. The foam insulation isn't made for direct heat. If you need to reheat or hot-hold in the oven, take the meat out of the blanket first.
What else can I use it for?
Keeping a roast warm on the way to a family lunch, holding pulled pork for a party, or carrying cooked meat to a campsite. It also works as an insulated bag for keeping a takeaway brisket warm on the drive home.
Where can I buy a BBQ blanket in Sydney?
You can order online or pick one up from the Sydney BBQs showroom at Unit 18, 79 Williamson Rd, Ingleburn, on the corner of Brooks Rd. We're open Monday to Wednesday 9:30am–4:30pm, Thursday and Friday 9:30am–5pm, and Saturday 9:30am–3pm. Delivery is available, with the cost calculated at checkout.
Delivery, returns and help
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Showroom and Pickup location:
Unit 18 / 79 Williamson Rd
Ingleburn NSW 2565 Australia
🤔Who is Sydney BBQs❓
Meet Erik & Suzie, the dynamic duo behind Sydney BBQs & Rotisseries!
Our journey began in 2019, amidst the whirlwind of early parenthood. We decided to embark on a little side venture, leveraging our shared passion of BBQ. Having grown up with family BBQs, almost on a weekly basis, charcoal and sizzling grills felt like old friends to us.Our humble beginnings saw us selling charcoal from the confines of our garage. To our surprise, the demand was huge, with pallet loads flying off the shelves faster than we could stock them. It was clear we had stumbled upon something special. Fast forward five years, and our little side gig has blossomed into a comprehensive online emporium. From charcoal to rubs, grills to rotisseries, and an array of accessories including spit baskets, gyro discs, skewers, gloves, smoker tubes, and beyond, we've got all your BBQ needs covered.But it doesn't stop there. With loyal customers all over Australia, we're thrilled to announce the next chapter in our story: The grand opening of our very own shopfront. It's been an incredible journey, and we couldn't have done it without the unwavering support of our BBQ community. Here's to many more years of sizzling success!
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