Smokin-It User Forum!
Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: Tar54 on February 24, 2018, 01:18:48 PM
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I have smoked approx.16 of them to date...all very delicious I might add! I have seen posts stating that they wrap the Boston after cooking and let it rest in a cooler for 1-2 hours...what benefit are you receiving from doing this? Getting ready to pull no.17 here in a few...
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Main benefit is holding for dinner time, but a few times I have smoked a butt and it took longer than expected. I was traveling to the lake with it and I pulled in 185* range and the four hour hold in the cooler with towels basically finished it to where it pulled absolutely perfectly.
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I don't know about anyone else but resting helps retain moisture and it keeps the food warm/hot till ready for serving. I have pulled pork within 10 to 20 minutes after removing from the smoker. I just placed it is a heavy lidded pot while we got everything else ready for dinner. But I also wrap when the butt (or brisket is finished and dinner or whatever is still a couple of hours off. Pretty much situational dependent.
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Wrapping and holding for 1-2 hours allows the juices to redistribute through the meat. You might want to try this at some point and see if you notice a difference. Pretty much the wrap and hold is good for any large cuts of meat.
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Wrapping and holding for 1-2 hours allows the juices to redistribute through the meat. You might want to try this at some point and see if you notice a difference. Pretty much the wrap and hold is good for any large cuts of meat.
Getting ready to pull one here in a few minutes...what do you guys wrap with? A towel? 1 or 2 layers? Thanks
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I double wrap with foil, then wrap a beach towel around it and put in the cooler.
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I double wrap with foil, then wrap a beach towel around it and put in the cooler.
Thats what I will do then...it is at 186.1 right now...Thank you....
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Rick, did you wrap & rest? I believe this is critical for any large cuts, and even steaks on the grill. During the final stages of cooking, the rendering fat inside the meat is on a pathway out of the meat. By double-wrapping in foil, and resting at least an hour, you reverse that flow, and those juices are reabsorbed in the meat and retained. If you've ever cut into a steak fresh off the grill, and your plate instantly filled with the juices, you experienced what resting reverses!
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Rick, did you wrap & rest? I believe this is critical for any large cuts, and even steaks on the grill. During the final stages of cooking, the rendering fat inside the meat is on a pathway out of the meat. By double-wrapping in foil, and resting at least an hour, you reverse that flow, and those juices are reabsorbed in the meat and retained. If you've ever cut into a steak fresh off the grill, and your plate instantly filled with the juices, you experienced what resting reverses!
I did! for 1.5 hours...we couldn't take it any longer! It was moist and delicious!Double foil wrapped and then wrapped a towel around that and let it set in the cooler..
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Great Rick! I usually rest an hour. Longer, if done early, but an hour seems to do the trick, for me.