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Brisket rest time is not a suggestion, learned that at 2am
Pulled a 14 pound brisket off my WSM at 1:45am last Saturday, internal temp was 203 and it felt perfect. I was exhausted and skipped the full 2 hour rest, cut into it after 40 minutes. The flat was decent but the point turned out dry and stringy, all that fat never got time to render back into the meat. I have done 30+ briskets over the years and knew better, but fatigue made me think I could cheat physics. Anyone else wreck a expensive cut by rushing the rest because you wanted sleep, or do I just own that mistake alone?
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kimg5713d ago
That "cheat physics" line got me, but honestly the point keeps cooking while it rests.
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