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My sous chef talked me out of the 30 minute rest on brisket and I owe him a beer
I ran the pit at a spot in San Antonio for about 4 years and always pulled and rested my packers for a full 30 minutes in the cooler, no exceptions. Last month my sous, Marcus, asked why we hold so long when the flat is already at 203 and the point is probing like butter at the 14 hour mark. He said the carryover keeps cooking the flat and we were basically steaming the bark off, so I tried a 12 minute rest on the next two packers just to prove him wrong. Both came out with a better crust and the slices held together way cleaner on the board. I still think a long rest has its place for bigger cooks, but for a single 14 pounder at service it was doing more harm than good. Anyone else playing with their rest times based on weight instead of just going by the clock?
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jenny_lane127d ago
Man, same here, dropped my rest to 15 minutes and the bark stopped turning to mush.
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