Can we talk about how everyone rushes their brisket rest?

I used to pull my brisket off after a 2 hour rest, thinking that was plenty. Then I watched a pitmaster in Austin hold one for 6 hours in a cooler, and the difference was crazy. The extra time lets all the juices settle back in so it doesn't dry out when you slice it. Now I never rest mine for less than 4 hours. Who else has tried a longer rest and what was your result?

3 comments

3 Comments

anthony1291mo ago

Two hours? That's just a quick nap! I tried the six hour cooler hold last summer and it was a total game changer. The brisket was so tender it almost fell apart when I picked it up. My old method feels like a crime now. I plan my whole cook day around that long rest.

the_elizabeth1mo ago

Wow, I was totally with nancy817 about the falling apart thing meaning it's overdone. But after trying a long rest myself, I get it now. That extra time really does change the texture in a good way.

nancy8171mo ago

Hey, just a heads up, if it's falling apart when you pick it up, that usually means it's a bit overdone (not that tender is bad!).