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Long Rest vs Long Hold - help needed
Making a brisket tomorrow. Need some help. Does anyone have any perspective on the relative benefits of a long rest vs long hold, i.e. which is better? To clarify, I hear people talk about having an extended 8-12 hour rest but I can't tell if they mean hold, the difference between the two being... -
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Brisket: Holding vs Resting Discussion and Advice
Scattered across numerous forums, I have seen people equate/use interchangeably the terms resting and holding when referring to allowing the internal temperature of a brisket to drop post-cook. These terms are not the same as resting refers to the period where you allow the temperature to drop...
