TIL my 'low and slow' brisket was missing a key step

Overheard a pitmaster at the Memphis in May contest say 'the rest is just as important as the cook' and he was right. Anyone have tips for holding a brisket properly for a crowd?

2 comments

2 Comments

the_wade2d ago

Wrap mine in towels and stash it in a cooler for a few hours.

christopher9522d ago

Hold on, @the_wade, that cooler method is a recipe for soggy bark. You're basically steaming it in its own juices. The rest matters, but letting it sit out on the counter to stop cooking is way more important for texture.