|
If you’ve ever smoked a brisket or ribs, you know patience is key. But here’s the biggest mistake many make—cutting into that meat too soon. Resting allows the juices to redistribute, giving you tender, flavorful bites instead of dry disappointment.
Just like your barbecue, you also need time to rest. Life moves fast, and without proper rest, we burn out—just like slicing into a brisket too soon leaves it dry and flavorless. Taking time to recharge, relax, and reset leads to better results in everything you do, from work to family time to your backyard grilling skills.
Here’s how to perfect the art of resting:
✅ For your smoked brisket: Put it in a cooler or ice chest, or your oven, covered and let it rest at least 1 hour before slicing. (The more you can let it rest, the better.)
*Pro tip: the best smoked brisket is safely cooled down to around 155-160 degrees Fahrenheit internal temperature.
✅ For your smoked pork ribs: Cover or wrap and let it rest for at least 30 minutes.
✅ For yourself: Prioritize sleep, take breaks, and enjoy the moment!
A little patience goes a long way—in barbecue and in life. And when you're ready to fire up the grill again, make sure you're using Percy's Barbecue rubs for the most flavorful results every time!
|
