13
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?
2 comments
Log in to join the discussion
Log In2 Comments
jason5246d ago
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.
5