ivanl76•1mo agoProlific Poster

That judge at the competition said my brisket was too dry - what I changed

I was at a small backyard competition in Ohio last fall. One of the judges pulled me aside after and told me my brisket had great smoke flavor but it was way too dry. She said I was probably letting it rest too long without any wrap. I used to just pull it off the smoker and let it sit on the counter for an hour. Now I wrap it in butcher paper with a little tallow and put it in a cooler for at least 2 hours. That moisture stays in and the meat stays hot. Huge difference on the last 3 cooks I did. Has anyone else gotten feedback that made you rethink your whole rest process?

2 comments

2 Comments

fisher.mason1mo ago

The part about "thinking this part is done" hits hard, because I used to act like resting was just a boring afterthought instead of the whole payoff. Now I won't even cut into a brisket until it's had that full 2 hour cooler nap (and I've been burned rushing it before, trust me).

nathan_webb1mo ago

idk it's funny how that applies to so much stuff honestly. It's like whenever you think "oh this part is done" you're really just skipping the most important step.