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My uncle swore by a 12-hour rest for brisket, but after my third try in Austin, the meat was cold and the fat had congealed.
Has anyone else found that a 2-hour rest in a cooler with towels actually gives better results than those super-long rests some folks preach?
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val_williams15d ago
Sounds like your uncle owes you three briskets.
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michael_coleman1015d ago
Reminds me of the time my cousin lost a bet on a football game.
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lunaf6714d agoMost Upvoted
My cousin had to mow the loser's lawn for a whole season.
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