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Serious question, is resting a brisket really worth it after a long cook?
I was at a buddy's cookout in Tulsa last month and he pulled his packer off the drum, wrapped it in a towel, and stuck it in a cooler for almost two hours before slicing. I figured it would be cold and soggy, but the bark held up and the flat was still juicy. He told me it's not about temp, it's that the juices settle back into the meat instead of running out when you cut right away. I did my own packer last weekend on my offset, rested it about 45 minutes, and honestly the slices still lost a lot of juice on the board. So now I'm wondering if those extra 60 minutes are what makes the difference or if his drum just runs steadier than mine. What rest times do you all use for a full packer, and does wrapping in a towel versus just tenting foil change anything for you?
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