Appreciation post: the 15 minute rule a chef in Charleston taught me about resting brisket

Beth Butler · 2026-10-25T23:30:04.367341+00:00

I was helping out at a small BBQ joint in Charleston last weekend and the pitmaster there, a guy named Ray who has been smoking meat for 22 years, told me he rests his brisket for 15 minutes per pound wrapped in towels in a cooler. I always did the flat 1 hour deal and wondered why my slices dried out so fast. Did the math on a 12 pound packer and it came out to 3 hours, and the point was still juicy the next morning. Does anyone else go by weight on rest time or do you just stick to a set number?

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Appreciation post: the 15 minute rule a chef in Charleston taught me about resting brisket | Chefs - Librear