Not really much of a video, the answer is always to place it at the thickest part of whatever you're cooking because that naturally takes the longest to cook. It isn't meat specific.
Chef Tom, I’ve been seeing a lot of guys rest their brisket in Saran Wrap or plastic wrap. What’re your thoughts on this? Have you tried this? If so, would you consider showing us your technique? Thanks. Been a fan of yours for years.
