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?

3 comments

3 Comments

wyatt_green1mo agoMost Upvoted

Forget the cooler, I've started resting mine in the oven at 170 for like six hours. It's a total game changer for the texture.

jordan6532mo ago

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

cole_bailey852mo ago

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