I cook a brisket from Sams about once a month. I do Pork butt, chicken and Ribs almost weekly always working on new ideas.
I cook on a 55 and an 08. Primarily the 55.
When I cook my brisket I cook to 190 degrees internal. Sometimes its very cutable and sometimes it falls apart.
I'm just asking do I need to let it rest????
Is resting it just a way of letting it firm up?
I generally cut it a couple of hours after it cooks.
Am I just not choosing the right cut of meat?
The problem I run into is the brisket sometimes just falls apart..When that happens, we have some pretty pricey sloppy joes.
As always, thx