Just saw a pitmaster's brisket go from dry to perfect in one cook

I was watching a live stream from a guy in Kansas City who usually has okay results. His brisket was always a bit dry. This weekend, he showed his whole process and the difference was HUGE. He said he started wrapping it in butcher paper at 165 degrees instead of foil at the end, and let it rest for a full 4 hours in a cooler. The slice he showed just fell apart. Has anyone else tried switching their wrap timing like that?

4 comments

4 Comments

karen_sanchez492mo ago

Guess he finally found the secret to not making beef jerky! That four hour rest must feel like forever when you're hungry.

taylorshah2mo ago

Actually that rest is totally worth it. The meat comes out so much more tender and juicy. I'd wait four hours for results like that any day.

mark_carr728d ago

The first time I made brisket I pulled it off at 203 without resting and it was like sawdust. My buddy Dave told me to wrap it in foil and a towel then stick it in a cooler for 3 hours. I thought he was crazy but man that meat was like butter when I finally sliced into it. The juices just stay locked in instead of running all over the cutting board. Four hours sounds about right honestly, especially for a big cut like that. Totally worth the wait!

lindag332mo ago

Wait, beef jerky needs a rest?