Rest and Slice the Brisket

What happens here

Once the brisket reaches its target internal temperature of 190 degrees Fahrenheit, remove it from the grill. Keep the brisket wrapped in its foil and place it on a wooden cutting board or into an empty aluminum pan. Allow the brisket to rest for at least 1 hour, or longer if desired. This resting period is critical for the juices to redistribute throughout the meat, resulting in a more tender and juicy final product. After resting, carefully unwrap the brisket. Using a large, sharp knife, slice the brisket against the grain into approximately 3/4-inch thick slices. Observe the beautiful smoke ring and the juicy, tender meat. The host takes a taste test, confirming the deliciousness.

Goal: Achieve ultimate tenderness and juiciness by resting the brisket, then slice for serving.