Remember when pitmasters would just let a brisket rest on the counter?

Honestly, I see so many folks now pulling a brisket and just wrapping it in a towel for an hour. Tbh, that's not enough. My uncle, who ran a joint in Lockhart for 30 years, taught me to rest it in a dry cooler for at least four hours, no extra towels. The meat just holds its temp and stays juicy in a way the quick rest never gets. Anyone else still use the old cooler trick?

2 comments

2 Comments

jordan6535d ago

Yeah, the cooler is the only way to do it right.

cole_bailey855d ago

Totally, the cooler is the only way. I tried the bucket method once and it was a complete mess.