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That old timer from Memphis showed me why I was resting my brisket wrong
So I'm at a comp in Kansas City last weekend and this guy named Earl, must be 70 years old, comes over and points out I'm wrapping my brisket in foil way too tight for the rest. He said I needed to leave a little steam gap or the bark gets soggy after 2 hours. Tried it his way on my second brisket and the difference was night and day, the bark stayed crispy all the way through service. Has anyone else gotten a game changing tip like that from just chatting with an older pitmaster at a cookoff?
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margaretrivera1mo ago
Solid tip. Looser wrap changed my whole game too.
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the_jason1mo ago
That old timer in Texas knew something most of us miss. People get so caught up in trying to control everything tight and perfect, but usually the real win comes from backing off and letting the thing work on its own. Same thing happens with a lot of stuff in life really. You grip too hard, try to force it, and suddenly everything goes sideways. Loosen up, give it some room to move, and suddenly you've got something that actually works better. Good advice for fishing, good advice for just about anything else.
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