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Had a chat with my neighbor during his brisket stall that made me rethink resting meat
He said 'you don't let it rest, you're just serving hot juice puddles on a plate' and now I let my pork shoulder sit for a full 45 minutes before pulling, anyone else adjust their resting time after someone called them out?
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the_oscar2mo ago
Had a buddy who ruined a whole brisket because he skipped resting.
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adam_thompson532mo ago
Jumped right into longer rests after a buddy told me his pulled pork turned into shoe leather because he only let it sit for like 10 minutes. Now I go full 60 minutes on a pork shoulder wrapped in foil and a towel in a cooler, it stays hot as hell and the juices actually set back into the meat instead of flooding the cutting board. I did a brisket last month where I let it rest for two hours wrapped in butcher paper and a beach towel, that thing sliced clean with no puddles at all. Have you ever tried wrapping in a cooler with a towel to stretch the resting time even longer?
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