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.

Rowan Thomas · 2026-03-30T04:45:04.420664+00:00

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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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. | BBQ Pitmasters - Babble Community