Eggspert
Full Fledged Farker
Just wondering, typically we start big pieces of meat (shoulder and brisket) early and when they are done rest them until turn in time. I keep toying with the idea of trying to get the meat done closer to turn in time with maybe an hour rest or less. What is everyone's thoughts on that? Does the quality of the meat decrease with resting? I know I could rest a brisket for 1/2 the day and it is still so hot you can barely handle it. I know you need to figure some of this into your tenderness, meat could over cook during resting. I am just wondering what you guys think.
Thanks in advance,
Eggspert BBQ
3 Lg BGE
Stoker
Orange Thermapen (on the way)
Thanks in advance,
Eggspert BBQ
3 Lg BGE
Stoker
Orange Thermapen (on the way)