Tried resting my brisket for 3 hours instead of 1 and wow what a difference

I've always let my brisket rest for maybe an hour wrapped in foil on the counter. Last weekend I had some extra time before dinner so I let it go for a full 3 hours. Threw it in a dry cooler wrapped in towels after the 1 hour mark just to keep it warm. When I sliced into it the meat was way more tender and the juices didn't just pour out everywhere like usual. The temp dropped to about 140 still and it was perfect to eat. Anyone else tried resting way longer than normal and gotten better results?

3 comments

3 Comments

loganbaker28d ago

Yeah you're basically getting a pseudo sous vide effect with the long rest. I've started doing the same thing after seeing a competition guy swear by it, now I won't go back. You ever try wrapping in butcher paper instead of foil for that part?

eva_thompson1027d ago

Oh man, I tried butcher paper after seeing Franklin use it and it changed everything for me. That bark stays way crispier compared to foil, which always made my brisket feel a little steamed. I did a 14 hour rest wrapped in pink butcher paper last weekend and it was the most tender brisket I've ever pulled off. Just make sure you get the uncoated kind, the waxy stuff won't breathe right. I'll never go back to foil for long rests, especially if you're doing that overnight thing.

williams9027d ago

Ask @eva_thompson10 about that 14 hour rest. What temp did you hold it at so it didn't dry out?