Brisket rest

[chris comer]

I've been smoking for 2 years now and currently have what is only my third brisket on the smoker. Was going thru some old posts last night and it looks like some people are adding apple juice or some other liquid to the foil when resting. Does this have a significant impact in obtaining a nice moist brisket. My first 2 attepmts were HH, without time to rest and both came out a little on the dry side. Taking a different approach today cooking at about 260 degrees, for several hours and hoping to have time to put in a cooler. Any recommendations or insight would be appreciated. thanks...Chris

 

[TravisH]

When you did the HH without resting, did a lot of liquid come out when you cut it? If so, you needed to rest it to let the liquid redistribute. If not, it was probably over-cooked.

I don't add anything to the foil when resting a brisket.