Cooler question

[HungryHolstrom]

OK Dudes of Smoke,

I just read the post about the 10LB Brisket. Why do you "rest" the meat in a cooler. Forever I have taken the meat out of the smoker and wrapped it in foil and let it rest on the counter. Am I missing a secret to better Q? What does the cooler do for the meat?

Thanks

 

[Divemaster]

A cooler allows for a slower rest that also lets the meat complete the cooking cycle without adding any more heat...

Since I don't care to foil my briskets or butts on the smoker, it also allows me to add some additional flavor by adding a little extra rub and apple juice to the foil prior to putting in the cooler... The juice that is produced in the foil while resting is saved and then poured over the sliced brisket or pulled pork.

 

[HeSmellsLikeSmoke]

The cooler keeps it hot during the resting period and in fact raises the internal temp about 10 degrees and you can hold it up to 4-6 hours and have it very hot to serve.

Since briskets vary widely in the time they take to get properly cooked, this gives you a very good time cushion when you are trying to hit a specific time to eat.

 

[grindstaff3]

I actually didn't know that it raised the temp when resting. Could this be why my butts are sometimes "hammy"? I'm taking off at 205 then resting, should I take off at 195 and rest to raise it?

 

[HungryHolstrom]

Rib rest

Would we rest ribs, chicken, butt, etc. the same way?

 

[HeSmellsLikeSmoke]

Definitely butt the same as brisket, probably ribs but not for as long, and maybe whole chicken.

 

[Brauma]

I actually didn't know that it raised the temp when resting. Could this be why my butts are sometimes "hammy"? I'm taking off at 205 then resting, should I take off at 195 and rest to raise it?

Yep. It will rise in temp a good 5 or more degrees depending how you wrap it and also depending on how much other meat you put in the cooler with it. Thermal mass mod.

 

[chad]

Not only will the temp continue to rise for a bit after "coolering" but it will HOLD higher temps for longer - a cooler full of brisket or butts will still be "too hot to handle" after 4 hours or so.

At comps I don't use coolers due to this higher heat retention - I cover the foiled meats with multiple layers of old blankets. I still get the benefit of a hold period without longer period of higher heat.

 

[71-South]

I rest briskets and butts, but I never rest ribs or chicken. I eat ribs and chicken 5 min. after they come off the smoker.

 

[grindstaff3]

I don't want to interrupt this thread at all, but instead of starting a new one with basically the same topic, I have a quick question

I will be traveling 2 hours tomorrow to the inlaws. I am smoking a butt and ribs and plan to have them pull off just before the car leaves the house. I am comfortable keeping the butt in a cooler, but have never done that to ribs. How will holding them in a cooler affect them? What's the best way to approach this?

 

[Hachie Qer]

I don't want to interrupt this thread at all, but instead of starting a new one with basically the same topic, I have a quick question

I will be traveling 2 hours tomorrow to the inlaws. I am smoking a butt and ribs and plan to have them pull off just before the car leaves the house. I am comfortable keeping the butt in a cooler, but have never done that to ribs. How will holding them in a cooler affect them? What's the best way to approach this?

Eat 'em on the way. Tell the inlaws you couldn't resist the smell in the car.

 

[Divemaster]

I don't want to interrupt this thread at all, but instead of starting a new one with basically the same topic, I have a quick question

I will be traveling 2 hours tomorrow to the inlaws. I am smoking a butt and ribs and plan to have them pull off just before the car leaves the house. I am comfortable keeping the butt in a cooler, but have never done that to ribs. How will holding them in a cooler affect them? What's the best way to approach this?

I would do the butt as described, as for the ribs, I would only cook them about 1/2 way and then cooler them with the pork but with a number of towels or blankets between them... The ribs are going to continue to cook a bit... I would then plan on finishing them off on a grill...

The other option would be to cook the ribs all the way minus 45 minutes the night before, quick chill them (I use my deep freezer for this), foil, & refrigerate and place in a cold cooler before you leave... When you get to your location, you can reheat/finish them on a grill or in an oven eek...

 

[grindstaff3]

Haha, that would be the fun thing to do, but that's just asking for it all weekend long.

I normally cook them for 5 hours (Spares on UDS). would cooking them 4 hours them resting for 2 be the best way to do it?

 

[Divemaster]

Haha, that would be the fun thing to do, but that's just asking for it all weekend long.

I normally cook them for 5 hours (Spares on UDS). would cooking them 4 hours them resting for 2 be the best way to do it?

IMHO they would be over cooked... I would pull them after 3, rest in a cooler for 2 and if needed finish on a grill...