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Watching pitmasters skip the rest phase lately
A lot of guys are serving brisket right off the smoker to save time, but that meat needs to sit. Cutting the rest short makes it tough, no matter how good the smoke was.
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cooper.max7mo ago
Yeah, that steam coming off is just all your moisture leaving. I've started wrapping mine in a towel and sticking it in a cooler for a full four hours, minimum. The temp drops slowly and all that juice gets pulled back into the meat. Slicing it hot is basically undoing all that slow cooking.
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the_riley7mo ago
Saw my buddy rush a brisket last weekend because people were hungry. Looked perfect coming off, but he sliced it steaming hot. Every piece was tight and chewy, just squeezed out all the juice. People still ate it, but it was a shame after twelve hours on smoke. How long do you let yours rest now?
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