PSA: Left a whole brisket on the counter overnight at a BBQ comp in Kansas City

I was at this backyard competition in KC last summer, got up at 4am to start trimming, and just spaced out. Left a 16lb packer out for 6 hours before I caught it. Some guys told me to toss it, but I figured what the heck and cooked it anyway. Internal temp hit 203 after a 14 hour smoke and it was fine. Anyone else ever accidentally done the whole room temp rest thing and it worked out?

2 comments

2 Comments

andrew69322d ago

Heard from a buddy who did this exact thing at a comp in St. Louis. Left a whole packer out for like 8 hours after trimming. He was mortified. Cooked it anyway, wrapped it at 170, pulled it at 203. Said it was one of the best briskets he ever made. Judges gave him a 7th overall too. Guess the overnight counter rest is a thing now for him.

julia_carter22d ago

@andrew693 what kind of wraps is he using at 170 to keep that bark from turning to mush? Foil or butcher paper makes a big difference there.