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?

3 comments

3 Comments

morganmartinez8d ago

Betting patience wins out in almost everything you cook.

bailey.jennifer8d ago

lol @morganmartinez I gotta hard disagree on this one. For quick weeknight meals or even some baking, being too patient just makes me lose track of time and overcook stuff. Speed and knowing exactly when to pull the trigger works way better for me.

kai_burns738d ago

Hold on, patience in EVERYTHING? Even a grilled cheese?