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Old timer told me to let my brisket rest in a cooler, not a towel on the counter
I had this guy Frank who's been smoking since the 80s tell me I was ruining my brisket by wrapping it in towels and letting it sit on the kitchen counter for an hour. He said to stick it in a dry cooler with towels stuffed around it and close the lid tight for at least 3 hours. I figured he was full of it, but I tried it on my last cook last Saturday with a 14 pound prime packer from Costco. The difference was night and day. The bark stayed crunchy instead of turning soft and the meat was still too hot to handle after 2.5 hours. Has anyone else had better luck with the cooler method over just resting on the counter?
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