I pooh-poohed resting meat for 15 minutes until my brisket flat proved me wrong at a backyard cook in Dallas

River Johnson · 2026-10-09T18:20:02.527352+00:00

I used to slice right off the smoker because I thought resting was just something TV chefs say, and my brisket always came out dry and crumbly. At a cook in Dallas three weeks back I waited 20 minutes on a foil boat, and the same flat cut into clean juicy slices instead of shredding apart. Was it really the rest time, or should I be looking at my smoker temps instead?

Vivisector

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I pooh-poohed resting meat for 15 minutes until my brisket flat proved me wrong at a backyard cook in Dallas | Chefs - Vivisector