Hello SmokingMeatForums Community,
I'm Looking for opinions on how and when to cut a finished brisket, fresh off the smoker. Personally, I wait a half hour prior to cutting. I usually pull the finished brisket at 180 F and cover it. I let it sit for roughly a half an hour before I make my 1/8th inch thick cuts (across the grain). I think I need to let it sit for at least an hour to allow the meat to cool down and firm. What do you do to your finished briskets? What Temp? How long do you wait prior to cutting?
Thank you in advance, I value everyone's opinion.
Dale DeMoulin - email@example.com