I think most people overcomplicate brisket resting

I kept seeing everyone stress about holding brisket for 12+ hours in a fancy warming oven, so I tried just wrapping mine in towels and tossing it in a cooler for 4 hours last weekend. The bark stayed crunchy and the meat was still steaming hot when I sliced it. Has anyone else found that you don't need all that expensive gear to get a good rest?

2 comments

2 Comments

richardharris1d ago

Man that's exactly what I found too. Did a 9 pounder a few weeks back and just wrapped it in beach towels then stuffed it in an old Igloo cooler for about 5 hours. Bark was perfect and it was still too hot to handle when I finally sliced into it. All those folks buying those fancy ovens and proofing boxes seem crazy to me when a basic cooler does the job just fine. Plus I've rested them as little as 2 hours before and honestly couldn't tell much difference from the ones I let sit longer...

parkerb751d ago

Dang, that's a solid rest. But honestly I wonder if we overthink this whole thing. Meat's gonna be hot for a while no matter what you do, right? I mean I've pulled pork off the smoker and sliced it after 15 minutes and it was still juicy. Not saying that's the way to go but like...is it really that big of a deal?