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Old 09-05-2013, 01:32 PM   #17
is Blowin Smoke!

Join Date: 05-30-13
Location: Kyle, TX

If I'm cooking well ahead of time I'll let the meat cool for 15 minutes or so and then I wrap it and cooler it with some towels and newspaper but most of the time I leave the meat out for about 15 minutes or so to allow the temp to come down, then I'll foil it and leave it in a roasting pan with a folded towel on top of it. I usually let the larger cuts like brisket or pork butt rest for a minimum of 2 hours but usually three.
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
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