Is it possible??

[LMAJ]

That coolering makes a huge difference?
We cooked a pork butt (among other things) on Sunday and coolered it for a few hours since the plan was to eat it later in the week, not for dinner that night.
So tonight I stick it in the oven @ 250 degrees for about 2 hours. Took it out, shreaded it and OMG! It was the best we have ever done. Juicy, tender, tasty - wanted to eat the whole thing! The only thing we did differently was to rest it in a cooler - could that really have made that much of a difference?

 

[Azinine]

Coolering makes a huge difference, I think. Among other things, it helps redistribute the juices.

However, this reminds me of a recent poll that you may remember. The results of the poll showed that the vast majority of us are never hungry for what we cook at the end of the day. Leftovers the next day, however, are a different story. I think it has a lot to do with smoke inhalation (and also alcohol for me), but whatever... Think this applies?

 

[Jeremiah]

Have you rested your butts previously? I would have to say that it's not so much the resting in a cooler but the resting in general is a vital part of the process.

 

[Jeremiah]

However, this reminds me of a recent poll that you may remember. The results of the poll showed that the vast majority of us are never hungry for what we cook at the end of the day. Leftovers the next day, however, are a different story. Think this applies?

Given the smells that the cooler gives off I do not believes this applies.

 

[Azinine]

Given the smells that the cooler gives off I do not believes this applies.

Huh? Am I missing something?

 

[MilitantSquatter]

Any resting helps but since you've cooled and re-heated it would be difficult to attribute alone to coolering.

It could just as much be the quality of the meat you cooked having just the right balance of fat to meat ratio keep it really moist.

 

[Jeremiah]

Huh? Am I missing something?

Since I'm still smelling the food that I've cooked I don't have time to "refresh" my desire for consuming it. It does however attract others :biggrin:

 

[LMAJ]

This is not the first time I rested the meat, nor cooled it and re-heated but it is the first time we have coolered anything.
Jared - I do remember the poll because I was definately on the "not hungry for what I cook" side of that poll but this was different. Could it have been dumb luck that I got a really good butt? Maybe, but I am hoping that's not all it is - will definately cooler in the future and keep tabs of the results. Thanks guys!

 

[Azinine]

This is not the first time I rested the meat, nor cooled it and re-heated but it is the first time we have coolered anything.
Jared - I do remember the poll because I was definately on the "not hungry for what I cook" side of that poll but this was different. Could it have been dumb luck that I got a really good butt? Maybe, but I am hoping that's not all it is - will definately cooler in the future and keep tabs of the results. Thanks guys!

I thought I remembered your avatar... :-D

Yes, it's possible that you just got a good butt.

However, I'm quite sure that coolering and resting are certainly NOT the same thing. I'm no culinary scientist like my idol (AB) but I've noticed a huge difference when I wrap and pack in a cooler. I don't know why it works, I just know that it works.

 

[tkuehn5410]

I am a huge advocate of coolering. I believe it is the 11th commandment. Thou Shalt Cooler Thy Meat and Rest until Hungry.

 

[thirdeye]

Coolering is very beneficial in my book. But let's not overlook something ..... Coolering is not all resting. Yes, the juices (and flavors) do redistribute and equalize, and yes the meat firms a bit during a rest. However, I think some of the time in the cooler can also be counted as part of the cooking technique.

Here is where I'm headed. Basic resting, like for a steak, a roast beef or a turkey is done on a cutting board for maybe 15 minutes at the most. When coolering a butt or brisket wrapped in foil and overwrapped in a towel for insulation, some degree of cooking is going on until the internal temperature drops enough for it to fall into a "resting" mode.

I cooler briskets a long time, 4 hours (or longer) if I can get away with it. I feel that only during the the last hour is the brisket really resting.

 

[Azinine]

↑

What he said.

 

[bbqbull]

Coolering is very beneficial in my book. But let's not overlook something ..... Coolering is not all resting. Yes, the juices (and flavors) do redistribute and equalize, and yes the meat firms a bit during a rest. However, I think some of the time in the cooler can also be counted as part of the cooking technique.

Here is where I'm headed. Basic resting, like for a steak, a roast beef or a turkey is done on a cutting board for maybe 15 minutes at the most. When coolering a butt or brisket wrapped in foil and overwrapped in a towel for insulation, some degree of cooking is going on until the internal temperature drops enough for it to fall into a "resting" mode.

I cooler briskets a long time, 4 hours (or longer) if I can get away with it. I feel that only during the the last hour is the brisket really resting.

I recently started doing this also. Seems to work like a charm for me.

 

[Mitch]

I "cooler" my butts, briskets, and even my ribs whenever I want to do my very best. It's not always possible. But for special occasions or competition, I want my butts and brisket to cooler for 3-4 hours; and ribs for 1-2 hours.

 

[Azinine]

Since I'm still smelling the food that I've cooked I don't have time to "refresh" my desire for consuming it. It does however attract others :biggrin:

I get it. ROCK ON!! \m/

I would also like to reiterate Mitch's point about the ribs. An hour in the cooler works wonders.

 

[NCGrimbo]

Have you rested your butts previously?

I rest on my butt all the time, but I have problems getting it out of the cooler when I'm ready to move.

I always rest pork products in the cooler. Butts, ribs, and even sausage. There is definately a lot of juice redistribution while resting. But one thing to remember is that most stuff doesn't come out of the smoker at the same time, so resting also helps give you some wiggle room for "dinner time".

 

[keale]

After my fiasco the other night..."jalapeno burn and..." I finished the pork butt in the oven, and because the family was starving, we shrededed it after 15 min., and wouldn't you know it was darn good! Very moist...
I usually cooler all the time, so... Basically I'm still confused!!