Pro tip: that 30 minute rest before slicing really works

I used to think resting brisket was just hype until I pulled one off my Oklahoma Joe at 6am after a 14 hour smoke. Let it sit wrapped in a cooler for 30 minutes and the juices stayed put compared to the dry mess I got from slicing right away last month. Has anyone else seen a big difference from just letting it rest longer?

3 comments

3 Comments

bens8116d ago

Absolutely man, it's a HUGE pattern. It's like with anything good in life, you gotta let things settle. I noticed it with painting too, if you rush to the next coat you just mess up the layer underneath. Same with wood glue, clamp it and walk away, don't touch it for an hour. Everything tries to rush you these days, but the best results always come from that forced pause where you just LET IT BE. Brisket's just another reminder that patience isn't passive, it's part of the work.

williamhill26d ago

Maybe it's just me but that rest time is honestly the biggest game changer I've found in smoking. The first few briskets I made were edible but the juices would just run out onto the cutting board and leave the meat dry. After I started letting them rest for at least an hour in a cooler, the slices come out way more tender and you can actually see the moisture staying in the meat. I've even done a two hour rest before and it was even better, no joke. So yeah, that 30 minute tip is solid advice for anyone who wants their brisket to turn out right.

danielhenderson25d ago

Waiting is just as important as the work itself in almost everything that matters.