Can we talk about the rib tips at that place in Kansas City?

I stopped by a spot called Smokey's Corner last weekend and something felt off. They were serving brisket that looked perfect on the outside but was dry as a bone inside. I asked the pitmaster how long they rested it and he said 20 minutes max. That's way too short for a full packer, you need at least an hour or more. Resting is just as important as the cook time and I think a lot of these new places are skipping it to turn tables faster. Anyone else run into this at a BBQ joint lately?

3 comments

3 Comments

simonk983d ago

Wait, only 20 minutes rest for a full brisket?

baker.christopher3d ago

Yeah but who actually rests a brisket 12 hours like some of these people claim they do.

linda_reed3d ago

Rested a pork shoulder 45 minutes once and @baker.christopher would've laughed at my setup.