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Overheard a guy say he rests brisket in a cooler with towels, tried it
Heard this at a comp in Lockhart last month, dude swore by resting 4 hours in a cheap cooler wrapped in beach towels. Tried it on a 14 pound packer Sunday and the juices actually stayed put when I sliced, way better than my usual 30 minute rest. Anyone else do the long cooler rest or am I late to this?
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