PSA: All this hype about resting brisket for hours... I've been pulling mine after 30 minutes for years and it's always perfect.

3 comments

3 Comments

Honestly that's wild to me, how do you even manage the temp drop? Tbh every time I've pulled mine that early it just keeps cooking way past where I want it. Are you wrapping it in something specific or just leaving it bare on the counter? Ngl my last one was still pushing past 200 internal after an hour just sitting there.

emery_morgan81mo ago

My last brisket at 195, towel wrapped, changed my view, @the_kelly.

oliver_mitchell28d ago

My brother in barbecue, you're trusting the towel more than I trust my own thermometer. I mean, pulling at 195 feels like turning off the oven before the cake is done, you're just asking for a sad, undercooked middle. Maybe it's just me but I picture you frantically waving the towel like a magic cape trying to cool it down. Honestly, the temp drop must be like watching a stock market crash in slow motion.