Tried resting a brisket for 3 hours instead of 1 like that BBQ guru in Austin said and got a dry crust but somehow the inside was perfect?

I followed his method to the letter with a 16lb prime packer last Sunday and the bark turned leathery while the meat stayed juicy, so now I'm wondering if he's full of it or if my cooler just holds heat too well, has anyone else seen this split result?

2 comments

2 Comments

hugo6451d ago

Had the same thing happen with a 14 pounder last month. I think my cooler is just too good at holding heat so the crust kept cooking while the inside coasted to perfection.

emma_hart1d ago

Wow, that makes total sense. Maybe my cooler's too good at its job too.