Told to let my brisket rest for 2 hours and it was cold by the time I served it

My buddy Dave who runs a food truck in Austin swore by that long rest, but when I tried it at a family cookout last Sunday the internal temp dropped to 140 and everyone had to nuke their slices, has anyone else had a long rest backfire like that?

2 comments

2 Comments

reed.ray4d ago

Yeah, Dave's been wrong before. Two hours is too long unless you got a cambro.

ivan2301d ago

Wait, did you wrap it in anything while it rested? If you just left it out on the cutting board, yeah that heat's gonna bleed off fast. Toss it in a cooler with some towels or even just foil and a blanket and it'll stay hot for hours.