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Just realized I was wrong about brisket resting times after a chat at the KCBS event
I was at the Kansas City BBQ Society event last weekend and got into a talk with a pitmaster from Texas. He said he only rests his brisket for an hour, not the 3-4 hours everyone pushes for. He explained that after a certain point, the meat just keeps cooling and the fat starts to set back up, making it less tender. I tried it yesterday with a 14-pound packer... and honestly, the slice was way juicier. Has anyone else cut their rest time short and gotten better results?
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sarah5316mo ago
Wait, my buddy tried that and had the same thing happen?
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