I let a brisket rest in a cooler for 8 hours and it was a game changer

I had a family thing come up right when my brisket hit 203, so I wrapped it in towels and stuck it in a cheap cooler. When I got back, I figured it was ruined. Opened it up and it was still hot, like 155 degrees. The fat had rendered even more and it was the juiciest one I've ever made. I always rushed the rest before. Anyone else tried a super long hold like that?

3 comments

3 Comments

jason5241mo agoMost Upvoted

Ever hear about the guy who fell asleep with his brisket still on? My buddy did that. Smoker was done, he passed out on the couch. Woke up six hours later in a panic. Thing was sitting in the turned-off smoker, wrapped. He said it sliced like butter. Totally changed how he does it now. Just lets it sit for hours every time.

terrywilson1mo ago

The long hold is the real secret.

diana_king1mo ago

It's like the meat just needs that extra time to relax and settle. I wonder if a cheap cooler works better than a fancy one because it holds less air.