I’ve seen several folks online talking about different resting strategies for brisket. Can someone tell me what they do?
I’ve seen guys put it wrapped in coolers, I’ve seen guys leave it out, I’ve seen guys rest it for two hours and I’ve seen guys say you should rest it for four.
Any suggestions? I wanna have a good idea the next time I try to screw this up again.
I’ve seen guys put it wrapped in coolers, I’ve seen guys leave it out, I’ve seen guys rest it for two hours and I’ve seen guys say you should rest it for four.
Any suggestions? I wanna have a good idea the next time I try to screw this up again.