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Guy running the pit at a contest in Waco swore brisket should rest 4 hours, and my 2-hour habit beat him
Two summers back a guy with a big offset rig parked next to me at a contest in Waco and he told me flat out that any brisket pulled under 4 hours of rest would slice dry. I nodded, kept my usual 2 hour wrap in the cooler, and took 3rd in brisket while he landed middle of the pack. Here is the part I will not budge on: once the meat hits about 200 internal, that extra cooler time mostly just drops the temp and softens the bark, it does not add some magic juice. Maybe his packers were bigger than mine, but I have cooked 14 lb choice briskets the same way and they come out fine. Has anyone here run the same slab side by side with a long rest and a short one, and did you taste a real gap?
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jasonf1713d ago
The 200 internal thing is where I'd push back a little. Collagen keeps breaking down for a while past that, even in the cooler, so a longer hold does more than just drop temp. Not saying 4 hours is the magic number though, your 2 hour wrap clearly did the job.
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