The 90 minute brisket wrap that took me 6 tries to get right

I kept fighting with butcher paper tearing on the flat, so I switched to foil at 165 and thought I'd nailed it. Then the bark went soft on the last brisket I did for a family cookout, and it took me until try number 6 to realize I needed to rest it in a cooler for 2 hours instead of 45 minutes. Anyone else find resting time is the real variable, not the wrap?

1 comments

1 Comment

logan23618d ago

Quit halfway through my third attempt to go check my phone and came back to a brisket that tasted like a smoked shoe (my own fault, honestly). But yeah, resting time is the sneaky boss fight here, I learned that the hard way too.