Quote:
Originally Posted by BryanBusby
Brisket should be wrapped tightly in a cooler for hours after a smoke and sliced on demand.
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Yup. I try to do 2 hours in foil sitting in a cooler with towels on top and bottom, but if all you can do is sit it on a countertop for an hour, that'll do.
Won't be quite as tender that way but it'll be a lot less dry.
Briskets are perfect for tailgating because they take just enough time to do overnight and in the morning you wrap 'em up, pack 'em in and by the time you're ready to slice/eat, they've rested about the perfect amount of time.
But if you've got juice pouring out of them like it appears to have done in that picture, you know you've gone awry somehow.