Just saw a pitmaster's brisket go from dry to perfect in one cook

I was watching a live stream from a guy in Kansas City who usually has okay results. His brisket was always a bit dry. This weekend, he showed his whole process and the difference was HUGE. He said he started wrapping it in butcher paper at 165 degrees instead of foil at the end, and let it rest for a full 4 hours in a cooler. The slice he showed just fell apart. Has anyone else tried switching their wrap timing like that?

3 comments

3 Comments

karen_sanchez4928d ago

Guess he finally found the secret to not making beef jerky! That four hour rest must feel like forever when you're hungry.

taylorshah28d ago

Actually that rest is totally worth it. The meat comes out so much more tender and juicy. I'd wait four hours for results like that any day.

lindag3328d ago

Wait, beef jerky needs a rest?