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My uncle in Amarillo swore brisket should rest 4 hours and I laughed at him
Two summers back my uncle in Amarillo told me to let a brisket rest a full 4 hours wrapped in a cooler before slicing, and I figured he was just messing with me since he always stretches the truth. I tried it on a $38 packer from the grocery off Georgia Street anyway, mostly because I had nowhere to be that night. Pulled it at 203 and let it sit almost 4 hours while I did laundry and watched a game. Cutting into it the juice stayed put instead of running all over the board, and the flat was still warm and soft. Any of you let yours go that long, or is 1 to 2 hours really enough?
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thompson.christopher2h ago
Four hours is where it clicks for me too. Anything less and I'm losing juice on the board, especially with a full packer that size. The cooler trick matters more than people give it credit for, it keeps the heat steady so the meat keeps relaxing instead of cooling off and tightening back up. I've gone as long as six hours on a big one wrapped in towels and it was still plenty warm when I sliced it. The real upside is you can pull it early and time dinner without stressing over the clock.
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