Oddbean new post about login | logout Brisket took extra 1.5 hours longer than expected, now it's 1am and I'm supposed to wait 2 hours for the mf to rest?
3am gonna be lit
Breakfast is going to be delicious.
Sounds like we have the same technique.
When the smoker takes too long, throw it in the oven for a quick work around 😉
I heard complaining helps.
Resting meat is a fucking myth.
The pressure theory is a myth because fibers are not like balloons. Water is not trapped in the fibers or the spaces between them so the pressure equalizes quickly. and at relatively low meat temperatures. Water does not expand much.
It’s brisket not brisquick.