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I finally hit 4th place brisket at the Casper, WY contest after 3 years of trying
Been competing on the Wyoming circuit for a while and brisket was always my worst category, usually landing around 15th or 20th out of 30 teams. Two Saturdays ago at the Casper contest I switched up my wrap time from 165 to 172 and let it rest for 2 hours in a towel lined cooler instead of 1. When they called my name for 4th place brisket I just stood there for a second because I thought they read the wrong number. My wife had to poke me to go up and get the ribbon. Now I'm wondering if the longer rest is the real trick or if it was just a lucky batch of meat, anyone else play with their rest times like that?
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