My uncle in Amarillo swore brisket should rest 4 hours and I laughed at him

Gray Gibson · 2026-09-16T23:15:04.059356+00:00

I did my first packer on the offset 3 weeks ago and pulled it at 203 internal, then sliced it after maybe 25 minutes because people were hungry. My uncle Ray, who ran a trailer pit in Amarillo for 12 years, kept telling me to wrap it in a cooler with towels for at least 4 hours. I ignored him and the flat came out dry and crumbly while the point was fine. Next cook I gave it the full 4 hours and the slices bent over my finger instead of snapping. So what's your actual rest time for a 15 pound packer, and do you vent it first or go straight into the cooler?

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My uncle in Amarillo swore brisket should rest 4 hours and I laughed at him | BBQ Pitmasters - Pinecone Attack