I was wrong about brisket resting times...

I always thought letting it rest an hour was plenty, but I saw a BBQ competition team at a local cookoff in Nashville let theirs rest for 4 hours in a cambro. The difference in the juice retention was night and day, the slices practically glistened. Has anyone else tried resting that long on a home setup?

2 comments

2 Comments

nguyen.tara13d ago

Resting 4 hours seems like overkill for home cooking. By that point your meat's just warm, not hot, and that cambro magic is hard to replicate without the right gear. Why add that much time when you could just eat sooner?

felix_lane9913d ago

Resting 4 hours seems like overkill" - said no one who's ever ruined a brisket lol.