Tried resting my brisket for 90 minutes before slicing

I always thought 30 minutes was enough, but last weekend I let a 14-pound brisket rest in a cooler for an hour and a half. The juices stayed in way better and the slices held together like butter. Has anyone else found that longer resting time makes or breaks a whole packer?

1 comments

1 Comment

the_anna20h ago

90 minutes in a cooler is the sweet spot, I've done it with every brisket for years now and the difference is MASSIVE. That extra time lets the fat render down and keeps everything juicy as hell.