Question about resting brisket. I saw a guy at a comp in Memphis pull his off the smoker and slice it right away.

2 comments

2 Comments

That's a good way to end up with a dry brisket. The meat needs time for the juices to settle back in after cooking. Slicing it hot just lets all that moisture run right out onto the cutting board. A good rest, wrapped up in a cooler for a few hours, makes all the difference. It stays hot and gets more tender. Maybe that guy was in a rush, but it's not the best way to treat your meat.

the_abby5d ago

So you're telling me this guy basically gave his brisket a speedrun?