Just saw the Pitmaster Harry Soo video where he said he trims his brisket right before bed and lets it rest overnight

I always thought you had to season and cook right away, but after trying it on my last $80 prime packer from Costco the bark turned out way better, anyone else do a cold rest before the cook?

2 comments

2 Comments

the_sean12d ago

My buddy tried this after @linda626 mentioned it and his brisket came out with bark like black glass.

linda62612d ago

I used a CAB prime from Sam's Club last weekend and did exactly what Harry said. Seasoned it with salt and pepper only, then left it in the fridge on a wire rack for about 10 hours. The bark was way darker and crunchier than my usual overnight smokes, and the smoke ring was super deep. Cold meat definitely lets you ride out that first hour of thin smoke way better. I am never going back to seasoning right before the cook.