Can we talk about how resting brisket in a cooler made mine worse, not better?

Emma Green · 2026-10-01T17:30:07.829299+00:00

Every pitmaster online says to wrap your brisket in towels and park it in a cooler for 2 hours, so I did that for 6 straight cooks at my place in Tulsa. Last month I finally just let one sit on the counter uncovered for 40 minutes before slicing, and the bark was way better and the flat wasn't mushy. The cooler was steaming the crust right off it, and I think the carryover heat kept cooking the point past where I wanted it. I get that holding meat is handy for timing a party, but has anyone else quit the cooler trick and just rested on the board?

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Can we talk about how resting brisket in a cooler made mine worse, not better? | BBQ Pitmasters - Discusd