Just realized my pork butt yield went from 60% to 75% after I started resting it in a cooler for 2 hours, not 30 minutes.

Has anyone else found a specific rest time that made a huge difference for a particular cut?

3 comments

3 Comments

Ever try resting a whole brisket?

Resting it? I've had briskets that took naps longer than I do. Last one I did basically needed its own bed and breakfast.

Yeah, I read a whole article on that, and @hollyn70, your brisket question is spot on.