TIL most people don't let their brisket rest long enough

I see it all the time, people pull a brisket off the smoker and slice into it after 30 minutes. That's way too soon. I used to do the same thing until I ruined a 16-pounder last year. The juices just ran out all over the cutting board. Now I wrap mine in a towel and put it in a cooler for at least two hours, sometimes three if it's a big one. The difference is huge. The meat holds onto its moisture and gets way more tender. I learned this from watching a pitmaster from Austin talk about it on a show. He said the rest is just as important as the cook. How long do you all let yours sit before you cut it?

2 comments

2 Comments

miles_grant3513h ago

My buddy's turkey rest turned it to jerky.

valwest5h ago

How long is too long though? I left one wrapped up for like four hours once and it was basically mush, so I feel you @miles_grant35. Gotta find that sweet spot.