Pro tip: let the brisket rest in a cooler, not on the counter

I used to think cooler resting was just hype from the comp guys, so I always left mine on the cutting board for 45 minutes. Then last Saturday I had a 14 pounder that was still steaming after 2 hours in a cheap Igloo with towels on top. The fat rendered way smoother and the juice actually stayed in the slices instead of flooding the board. Has anyone else noticed a big difference with the cooler method or am I overthinking it?

2 comments

2 Comments

susan8119d ago

Heard Meathead say the cooler trick is basically free insurance, so now I do it.

wendy_henderson2119d ago

Same thing happened to me last month. Total game changer, I felt dumb for waiting so long to try it.