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A judge at the Memphis in May contest told me my brisket was 'dry as a bone'
That comment hit hard, but it made me look at my whole process. I realized I was rushing the rest period, pulling my briskets off the smoker and slicing them within 30 minutes. The judge, an old guy named Carl, pulled me aside and said, 'Son, that meat needs to sweat. Wrap it in towels and let it sit in a cooler for at least two hours, maybe three.' I tried it the next weekend on a 16-pound packer. The difference was night and day. The brisket held its moisture and the fat rendered perfectly. Now I never skip the long rest. Anyone else have a contest critique that actually improved their game?
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