First, ill say that this thread, or the tips in here are for newbies who haven't quite figured out how they and or their smoker work. this is like a "best results for beginners" sort of method, so the other things people do should be taken separate from the thread IMHO (so take the rest here as an appendix, or more helpful info).
For some reason the resting period has become a debate, and I think part of that is that amazingribs dot com ran a publication about it being unnecessary, but I can tell you for sure, that not only is a resting period just common knowledge among every chef I've known (including all of my culinary schooling), but I can also say unequivocally that it does make a difference, if even only for tenderness sake.
I smoke about 2-5 briskets per week (in addition to other BBQ) for my catering business, and even more in the summer during competition season, and I can say that the ones I rest are always leagues better than the ones I don't. I always plan a rest period for my catering clients, because the ones where I haven't when I was starting out were never as good, as juicy or as tender. I've done it too many times each way to say that the rest isn't needed, or better.
I cook mine 50/50 hot and fast method and low and slow method depending on what times the events are (cause I don't want to be up all night, I only do the low and slow for evening parties), so I can also say that both methods, and more-so the hot and fast method the resting period makes a difference.
I honestly don't know what amazingribs people were doing or whether the test was flawed, cause I don't read the whole thing since I already know from experience it helps big time. This goes for all types of meat with the exception of fish IMHO.
For some reason the resting period has become a debate, and I think part of that is that amazingribs dot com ran a publication about it being unnecessary, but I can tell you for sure, that not only is a resting period just common knowledge among every chef I've known (including all of my culinary schooling), but I can also say unequivocally that it does make a difference, if even only for tenderness sake.
I smoke about 2-5 briskets per week (in addition to other BBQ) for my catering business, and even more in the summer during competition season, and I can say that the ones I rest are always leagues better than the ones I don't. I always plan a rest period for my catering clients, because the ones where I haven't when I was starting out were never as good, as juicy or as tender. I've done it too many times each way to say that the rest isn't needed, or better.
I cook mine 50/50 hot and fast method and low and slow method depending on what times the events are (cause I don't want to be up all night, I only do the low and slow for evening parties), so I can also say that both methods, and more-so the hot and fast method the resting period makes a difference.
I honestly don't know what amazingribs people were doing or whether the test was flawed, cause I don't read the whole thing since I already know from experience it helps big time. This goes for all types of meat with the exception of fish IMHO.