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The soak time on the Aaron Franklin brisket video is way shorter than I thought
Caught it when I was rewatching his masterclass episode from last year. He only let that brisket rest in the wrap for about 45 minutes before slicing, not the 2 hours I've been doing at home. Blew my mind because I always assumed longer rest = juicier. Checked it twice, even timed it with my phone. Now I'm wondering if I've been over-resting everything. Anyone else try a shorter rest after seeing that? Did it change your results at all?
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kai_chen21mo ago
45 min is about what I do now too. Used to wrap in towels and throw it in a cooler for 2+ hours, then one day I was running late and sliced at 40 min. Bark was still crisp and the flat was just as moist. Long rests can steam the crust and push the meat past where you want it, so shorter has been better for me.
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