Overheard a pitmaster at Lockhart say he lets brisket rest in a dry cooler for 4 hours minimum

I always wrapped mine in towels and rested for 2 hours but after trying his method on a 12 pounder last Saturday the bark stayed crunchy and the fat rendered way better, anyone else ditch the towels for a plain cooler?

3 comments

3 Comments

blair_martin29d ago

Yeah @ivanross you tried 4 hours yet or still on the towel method?

ivanross29d ago

Wait, 12 hours? That seems like it would dry out the flat or is he doing something different with the wrap?

gavinb9729d ago

Read somewhere that Franklin rests his for 12 hours even.