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TIL slicing brisket hot off the smoker vs resting it 4 hours in a cooler is a totally different cut
I did two 12 lb packers last Saturday, one I sliced at 201 internal right off the pit and one that sat wrapped in a cooler for 4 hours, and the rested one held together way better with no crumble while the hot one just fell apart into mush. Same rub, same wood, same cook time, so the rest window was the only thing that changed. Anyone got a sweet spot for rest time on bigger cuts or do you just go by feel?
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