- Joined Jan 1, 2010
wrapped mine in foil and plastic wrap, trying it for the first time
What ellymae said!I am a fan of letting meat rest in a warm, dry cooler. Wrap it in foil then a towel and let it sit for an hour or more. the temp will go up from the carry over heat.
I have a shoulder on now that I plan on giving a few hours in the "cooler". I think it helps redistribute the juices and makes for a better product. I do this with just about everything I cook low and slow.
Now I have been here for a good while and I know ellymae knows whats ahe's doing so. I'm with her and say WHY do you put your butt back into the smoker. It's hot after only 45 minutes in the cooler???? Well we here in SMF say to pull your butt from the smoker at 200°or 205° and then place it into a dry cooler for atleast an hour. That will let the juices to go back into the butt. Then you can pull it if you want or you can leave it in the cooler for hours and it will stay pretty darn hot for many hours.
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