Coolering.. can someone explain for this newbie?

[Laraza911]

Hey...
I am soooo glad I have found and joined this site. I am learning a great deal from all you mother farkers! LoL. Anyhow, I am reading about smoking, wrapping in foil and then coolering.. can someone explain the coolering part please? I appreciate it. :becky:

 

[River City Smokehouse]

Coolering refers to foiling your product ans wrapping it in a bath towel and placing it into a cooler. I will put a towel down in the bottom before I put a towel wrapped piece of meat in the cooler, then I put towels in on top before closing the lid. This will insulate and hold the temperature up for a long period of time. The meat will not cool down quickly. I have held pork butts for up to 6 hours and they will come out piping hot.

 

[Blackened]

I like to set the cooler out in the sun opened up to warm up first also.

 

[Rookie'48]

I like to set the cooler out in the sun opened up to warm up first also.

Or fill it part way with hot water for 15 minutes or so then dump out the water & put the foiled, toweled meat in the hot cooler.

 

[Phrasty]

So basically its a way to keep your meat hot and ready to serve.

Cheers

 

[1_T_Scot]

So basically its a way to keep your meat hot and ready to serve.

Cheers

The meat will not only stay hot but keep cooking and redistrbuting juices maybe absorb some more moisture if you add a little too it when foiling (Broth, Coke, Apple juice etc...).

 

[Ron_L]

So basically its a way to keep your meat hot and ready to serve.

Cheers

Yep

The meat will not only stay hot but keep cooking and redistrbuting juices maybe absorb some more moisture if you add a little too it when foiling (Broth, Coke, Apple juice etc...).

Well... There may be some carry over, but without a heat source any cooking will stop shortly after the meat goes into the cooler. The juices will redistribute and hopefully carry some flavor into the center of the meat.

 

[thirdeye]

Coolering refers to foiling your product ans wrapping it in a bath towel and placing it into a cooler. I will put a towel down in the bottom before I put a towel wrapped piece of meat in the cooler, then I put towels in on top before closing the lid. This will insulate and hold the temperature up for a long period of time. The meat will not cool down quickly. I have held pork butts for up to 6 hours and they will come out piping hot.

I like to set the cooler out in the sun opened up to warm up first also.

Or fill it part way with hot water for 15 minutes or so then dump out the water & put the foiled, toweled meat in the hot cooler.

I like using newspaper for insulation, but I usually take a black garbage bag and use it for a liner against any leakage. In addition to paper on top and bottom of the foiled meats, I'll wad up some to fill any voids. Once the last foiled packet is removed, the whole bag just gets tossed.

 

[Phrasty]

I like using newspaper for insulation, but I usually take a black garbage bag and use it for a liner against any leakage. In addition to paper on top and bottom of the foiled meats, I'll wad up some to fill any voids. Once the last foiled packet is removed, the whole bag just gets tossed.

I think thats what i'm doing from now on. I usually use towels... but then they smell like Q... not saying thats a bad thing, but... it's easier to toss than wash after a long day.

Cheers & thanks

 

[Puppyboy]

Coolers, they can do more than keepin the beer cold.

A buddy and I coolered 12 foil wrapped butts and placed towels on top to fill the void. 4 hours later they were still too hot to touch with bare hands.

 

[Laraza911]

wow!! awesome!!! Thanks everyone! Now another question is how long to cooler the meat?

 

[Rover24]

I usually set a couple towels down on the bottom of the cooler, then place one of those aluminum disposable pans on top of the towels to prevent leakage. Then place the product in the pan, then add a bunch more towels on the sides and top to finish it off. I like using the alumin pans to stop leakage, plus they are flexible, so you can bend and twist them to get a good fit. When you are reay to take the food out of the cooler, I find it is very easy to just lift the entire pan out of the cooler. The pan is usually not too hot to lift with bare hands. On the sides at least, but don't touch the bottom!

 

[Wampus]

A buddy and I coolered 12 foil wrapped butts and placed towels on top to fill the void. 4 hours later they were still too hot to touch with bare hands.

YUP ME TOO!

I double wrapped 10 butts a few weeks ago, squeezed them into a cooler, and shut the lid. 4 hours later, still needed gloves to handle the meat. Steamy and pulled like butta!

Coolering is SUCH a great way to schedule your cooks and have the meat be ready and still hot when you want it and not have all the sides on the table getting cold while you're waiting on the meat to come up to temp.


CHEERS!