Discussion in 'Pork' started by ugaboz, Jan 1, 2011.
wrapped mine in foil and plastic wrap, trying it for the first time
I rest my shoulder under foil for just a few minutes...because i pull it while its hot
I am a fan of letting meat rest in a warm, dry cooler. Wrap it in foil then a towel and let it sit for an hour or more. the temp will go up from the carry over heat.
I have a shoulder on now that I plan on giving a few hours in the "cooler". I think it helps redistribute the juices and makes for a better product. I do this with just about everything I cook low and slow.
have had it in there for about 45 mins going to put back on the smoker for 30 mins
I always let them rest in a cooler for a few hours, works great and they stay very hot.
yes they do stay hot came out really steaming
just remember that while hot in a cooler you are still "cooking" so depending on what your cooking plan accordingly.
Why put it back in the smoker?
What ellymae said!
i follow a shoulder recipe and cook that says to do this but this is the first time i have used the cooler part
Interesting... I just cook them to the temp I want - typically 200*, then wrap in foil, a towel then into the magical cooler for a few hours...
Now I have been here for a good while and I know ellymae knows whats ahe's doing so. I'm with her and say WHY do you put your butt back into the smoker. It's hot after only 45 minutes in the cooler???? Well we here in SMF say to pull your butt from the smoker at 200°or 205° and then place it into a dry cooler for atleast an hour. That will let the juices to go back into the butt. Then you can pull it if you want or you can leave it in the cooler for hours and it will stay pretty darn hot for many hours.
this was the finished product after the cooler i put it back on for 50 mins but next time i will skip it