Shoutout to the guy who told me to rest brisket in a dry cooler

I was at a competition in Kansas City last summer and this old pitmaster from a team called Smoke & Oakies told me to stop wrapping my brisket in towels and just put it in a dry cooler for 2-3 hours. I thought he was crazy because I always used a faux cambro setup with towels. But I tried it on my last cook, a 14 pound prime packer, and the bark stayed way crunchier while the meat still came out at 150 degrees after 3 hours. The difference was night and day - the fat rendered better and the slices held together without falling apart. Found out later that the dry cooler method keeps the air circulation around the meat instead of trapping steam. Has anyone else switched off the towel wrap and noticed a better texture on the bark?

2 comments

2 Comments

hugo_coleman287d ago

Is it really that serious though? I mean I wrap mine in a beach towel and throw it in a cooler with some hot coals and it comes out fine.

parker5436d ago

Kinda like that time @hugo_coleman28 suggested I marinate chicken in pickle juice and I accidentally used jalapeno brine instead