Talked to a pitmaster at Franklin's last weekend...

I was in Austin visiting a friend and we stopped by Franklin Barbecue. Got to chatting with one of the pitmasters there, a guy named Marcus who's been working the pits for about 6 years. He told me they actually rest their brisket for like 4 hours wrapped in butcher paper before serving, and that really made me rethink my whole process at home. I always rushed the resting step to get it on the table faster... has anyone else tried a longer rest like that?

2 comments

2 Comments

grant.nina26d ago

And that's the secret right there. Four hours is a long time but it makes sense when you think about it. I tried a three hour rest once wrapped in foil and it was a game changer for moisture. The bark stayed crunchy too which was a surprise. You really gotta trust the process and plan your cook time around that rest period.

robertgreen20d ago

Fifty briskets in and I always skipped the long rest, but now I get it.