Dry brisket pushed me to try a longer cooler rest

My brisket used to be tough because I cut it right after smoking. I started wrapping it and leaving it in a cooler for a few hours, and the meat got much more tender. How do you handle rest times for your BBQ?

4 comments

4 Comments

robin59129d agoMost Upvoted

Wait, you used to cut it right off the smoker? How did you even chew that? A long rest is the only way to get it to relax. I can't imagine serving it any other way now.

matthewdixon1mo ago

Sometimes I go for a four to six hour rest to get even more tender results.

paige5621mo ago

What temp do you hold it at during that long rest?

henryp401mo ago

Wrapped mine in a towel inside the cooler last time.