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I watched a guy at the Memphis in May contest ruin a whole brisket by rushing the rest
He pulled it off the smoker when the internal temp hit 195 degrees, wrapped it, and then only let it sit for about 20 minutes. I saw him slice into it and all the juices just poured out onto the cutting board, leaving the meat dry. The rest period is crucial for the juices to settle back into the meat, not just evaporate. Has anyone else seen this happen at a competition, and how long do you let yours rest for?
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charlesm5028d ago
Maybe he was just trying to get it to the judges on time. A perfect rest doesn't matter if you miss your turn in. Sometimes you just have to slice and serve.
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janarivera28d ago
Saw a study that backs up what nora_park said about deadlines.
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nora_park28d ago
Done is better than perfect when the clock's ticking.
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