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Vent: The day I realized I was ruining my brisket by not resting it long enough
I always thought resting a brisket for 20 minutes was fine. Last Sunday I pulled one off my offset smoker at 203 degrees and wrapped it in foil. My buddy who competes in KCBS saw me start slicing after 25 minutes and stopped me. He made me leave it in a cooler for 2 full hours and the juice that came out when I finally cut it blew my mind. Has anyone else had a moment like this where a simple fix changed their whole cook?
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kim.hannah6mo ago
Nah, I rest mine for 20 minutes and it's still juicy and tender every time. Two hours seems like overkill unless you're competing, honestly.
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