I have always used a cooler to rest my meats after a smoke, but I just recently got an electric smoker and was wondering if there are any drawbacks to using the smoker to rest the meat after it`s done.
Let say set the smoker at 140F, wrap the meat a couple of times and set it in there for 1-2 hours.....
has anyone done this?
I see no issues with this at all....but may be missing something.
Zed
Let say set the smoker at 140F, wrap the meat a couple of times and set it in there for 1-2 hours.....
has anyone done this?
I see no issues with this at all....but may be missing something.
Zed
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