Question about wrapping brisket overnight

I read a post from a competition guy saying he lets his brisket rest in the cooler for 6 hours before slicing. Tried it last Sunday with a 14 pounder and the moisture difference was huge. Anyone else do long rests or is that overkill for home cooks?

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piper17528d ago

Yeah I tried the 6 hour rest after reading that same post. Did a 15 pounder wrapped in butcher paper then a towel in a cooler for 5 hours. Meat was still at 150 when I pulled it out and it sliced like butter with almost no juice pool on the board. Before that I was resting maybe an hour or two and it was always drier. For home cooks I think 3 to 4 hours is the sweet spot if you're tight on time. Any less and you're missing out on the moisture lock in.