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Appreciation post: wrapping my pork butt in a towel and cooler at 2am saved my brisket cook
I was cooking two pork butts on my offset for a party in Waco and they hit 203 at 1am, way before I needed them. I wrapped each one in foil, then a beach towel, and threw them in a cheap cooler until noon, and they were still too hot to pull with bare hands. Does anyone else do the cooler rest trick, or am I risking weird texture by holding them that long?
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jade6186d ago
Man, this is just like when you cook a big pot of chili or a huge batch of soup a day early for a party. The flavors get even better after sitting, and you're not stressed out at the last minute. That cooler trick is basically the same idea, you're just giving yourself a break. As long as they stayed above 140 degrees, you're totally fine. Plus pulling pork that's still steaming hot is way easier than fighting with cold meat that won't shred.
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