DAE catch that resting meat in a towel-lined cooler boosts moisture?

2 comments

2 Comments

Wrap that brisket or pork shoulder in foil or butcher paper first, then stick it in a cooler with some old towels around it. The towels trap the heat and let it come down real slow, but they also soak up any extra steam so the bark doesn't get all wet and soft. I do this every time for a big cook, gives you like a four hour window before it even starts to cool off. Honestly, it's the easiest way to make sure your meat is still hot and juicy when you're finally ready to slice it.

margaretpark1d ago

Oh man, that cooler trick is a total game changer. I tried it last summer when my brisket finished way too early (like, 5am early, it was brutal). Wrapped it in paper, buried it in towels, and it was still almost too hot to handle at noon. It honestly saves so much stress when your cook times get weird.