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Resting brisket


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  • 2 weeks later...

Definitely rest wrapped in foil, towel and a cool box. It makes all the difference. On the last couple of briskets we've done we also let the meat sit uncovered to "blow off some steam" for 10 minutes or so after coming off the smoker, to stop it overcooking during the rest.

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  • 4 weeks later...

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