Explain cook to temp then put in cooler?

[Lump]

I understand the cook to temp but do you just pull off the brisket or pork and put it in an empty cooler???
omly for Brisket ?
Only for Pork???
WHY?????????

Thanks
Bill
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[BigOrson]

First of all, you'll want to wrap it in foil and then maybe a clean towel before putting it in the cooler. Secondly, even after you pull the meat, it will continue to cook, gaining 5-10 degrees as it rests. Thirdly, resting the meat before pulling or slicing allows the juices (which on the pit are concentrated around the outside) return to the center of the meat. Failing to let it rest will result in your juices on the cutting board and not in your mouth.

Does that about cover it?

[cowboy4life]

+1 to what BigOrson said. couldnt have said it better myself.
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#5 LIAR

[Lump]

Big Orson

Thank you this explains it and WHY,

Thank You
Bill

[jimmythegreek]

Whats the purpose of the towel? and the cooler?

[BigOrson]

The towel will soak up any juices the foil lets escape and the cooler is thermal to keep the meat warm while it rests. I would think the towel would help with insulation too.

You don't absolutely have to do this step (I've skipped it plenty of times), but lots of folks think that it helps. It can't hurt.

[Canadian Bacon]

The towel just fills the voids in the cooler and keeps the heat in.Sometimes you finish your cook early which is allways better than late,the cooler lets you hold the meat for a couple of hours or more until your ready to eat.
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[BriGreentea]

I just did my 6 pound brisket...I tend to like to put a bunch of foil in the middle, the some on the sides and place on a cutting board and not do it on my uds since it will start to flare up. Flip it over and foil it more and more. Then wrap in towels and place it in a cooler. I did 2 1/2 hours this time and turned out fantastic. I did the same on my pork shoulder for my pulled pork sandwhiches. This technique is the only way to go for me.
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[Spanx]

I use moving blankets to wrap around my briskets, butts and shoulders. I have held meat in the cooler for close to 6 hours and internal was around 160 still. We try to get our shoulders done about 2 hours before turn in time at comps and wrap in foil and moving blankets in a 152 quart ice chest.
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[Cranky Buzzard]

The moving blankets are a KILLER IDEA!

I happen to know someone that works for U-Haul...Hmm

Charlie
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[texbbqpits]

I agree on whats been said above and Big Orson is right on. Only thing i would add is that you temp does continue to rise as he said by 5 to 10 degrees. for Brisket, i look to finish at 195 to 198 so I'll pull and wrap at 185 to 187 and place in the cooler at that time. If I am doing burnt ends, I will pull at 190 and separate the point to go back on, wrap the flat as quickly as I can and get it in the cooler. If you pull at 195, then wrap and put in the cooler you will finish at 200+ and will dry it out some. Tom
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