Just realized I was wrong about brisket resting times after a chat at the KCBS event

I was at the Kansas City BBQ Society event last weekend and got into a talk with a pitmaster from Texas. He said he only rests his brisket for an hour, not the 3-4 hours everyone pushes for. He explained that after a certain point, the meat just keeps cooling and the fat starts to set back up, making it less tender. I tried it yesterday with a 14-pound packer... and honestly, the slice was way juicier. Has anyone else cut their rest time short and gotten better results?

2 comments

2 Comments

sarah5314d ago

Wait, my buddy tried that and had the same thing happen?

ross.felix4d ago

Exactly, @sarah531. That fat setting back up is the real deal.