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Why nobody talks about resting brisket longer than an hour
I tried a 4 hour rest in a cooler on my last brisket and it came out way better than any shorter rest I've done before. I wrapped it in towels at 150 degrees and it stayed hot until we ate. The fat rendered more and the meat was way more tender without drying out. Has anyone else pushed their rest time past 2 or 3 hours and seen a big difference?
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