15
Old timer at a comp told me to rest brisket in a cooler, I doubted him hard
Guy named Cleetus from a team called Smokin' Tires said wrap in butcher paper then straight into a Yeti for 3 hours, thought he was nuts but tried it at the Lockhart cookoff last Saturday. Meat came out like butter, 10 degree warmer than my usual towel trick, anyone else get told some random pitmaster secret that actually worked?
2 comments
Log in to join the discussion
Log In2 Comments
amy_foster5617d ago
Dang, that cooler trick is no joke, right? I was the same way, thought it was just some old school myth until I tried it on a pork butt last spring. Biggest thing I learned is to make sure the meat goes in the cooler with as much heat as you can carry, and don't peek at it every twenty minutes. I also toss a couple of old towels on top of the butcher paper before I shut the lid, kind of fills the empty space and keeps it steady. Now I won't even load up my rig without my cheap Igloo sitting in the back seat, it's just part of the routine.
2