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

3 comments

3 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_abby2mo ago

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

william3206d ago

Gotta admit I've been that guy in a rush before. My first brisket I was so excited I sliced it right off the smoker and it turned into a dry mess on the cutting board. Learned my lesson real quick though. Now I wrap mine in foil and throw it in a cooler for at least an hour, sometimes two if I'm busy. It's way harder to mess up when you let it actually rest.