Perfect cooler for resting & transporting brisket, ribs, & pork butts AND Sous Vide

[GrillMeister]

I use the cooler to rest and keep hot till serving time when there is a couple hours between the end the cook and dinner time. I leave it in butcher paper and folks stand around to smell the aroma when the lid comes off. Mmmmm.

 

[Slimpicker]

Never used a cooler for home cooks. Are you guys cooking short of your goal and then counting on this long carry over n the cooler to finish it? I just leave it wrapped (butcher paper for brisket, foil for ribs and pork shoulder) laying on the kitchen counter until it's temp, probed through the wrap without release the juices, is down in the 150-160 range.

Coolers have been used around the BBQ world for a very long time as one of the best ways to REST meat and allow it to re-absorb it's own juices while keeping it as warm as possible.

 

[RustyJake]

Having a cooler to rest the meat has definitely been around for years. Restaurants use Cambro's to hold foods at temp and rest proteins as well.
If you are going to eat the meat in a short amount of time, there's probably no need for the cooler/Cambro. Just as long as the meat is allowed to rest. But if you are finished a cook a couple to a few hours before serving, they definitely serve a purpose.
My last brisket cook I let the meat rest on the counter wrapped until it came down to 180°F. It was one of the tips mentioned by mad scientist BBQ. After it was at 180 it went in the cooler to rest till dinner.
The counter rest prevented the meat from continuing to cook/steam in the cooler after coming right off the smoker at 203°F. I plan on continuing using this method with the addition of tallow on the wrap

 

[Twist]

RustyJake, leaving the brisket wrapped for a few extra hours - did it affect the quality of the bark (i.e. make it softer)?

 

[RustyJake]

RustyJake, leaving the brisket wrapped for a few extra hours - did it affect the quality of the bark (i.e. make it softer)?

Not adversely at all, when I let it come down to 180°F before putting it in the cooler to rest. I haven't tried the re-wrapping method before going in the cooler but will try it this summer.
I used to just put it in the cooler right off the smoker at 203°-205° and I found that a lot of times this would steam up inside the cooler and have a braising effect which softened the bark a bit. I would try and remember to 'burp' the cooler and wipe down the moisture on the lid, bit as with most things BBQ, there is usually alcohol involved at that time and my memory is more about the glass in front of me celebrating another cook

 

[RemE]

I got my traeger for free, as a gift and I can tell you if I’d had to buy the grill and all this stuff. I’d be too broke to pay attention....

 

[Slimpicker]

I just went to the door, a package of 2 big bottles kinda heavy, I go "WT#"??? tear open, it's my Rib Tickler I forgot all about!!!!

 

[GrillMeister]

I just went to the door, a package of 2 big bottles kinda heavy, I go "WT#"??? tear open, it's my Rib Tickler I forgot all about!!!! View attachment 4830

Nice. They are all out of Rib Tickler. I hope they get some back soon.

 

[Slimpicker]

Nice. They are all out of Rib Tickler. I hope they get some back soon.

I posted that alternate place for only 7.50 a bottle

Rub - Rib Tickler for only $7.50

https://www.bigpoppasmokers.com/william-s-rib-tickler-12-oz

www.traegerforum.com

 

[Timmy]

I just went to the door, a package of 2 big bottles kinda heavy, I go "WT#"??? tear open, it's my Rib Tickler I forgot all about!!!! View attachment 4830

Mine 3 came yesterday, gotta love the price!

 

[SmokinAL]

View attachment 4829

EXACTLY!! I order crap all the time and totally forget I ordered it. Then it arrives and it was on my shopping list on the fridge... Damn those Ambien.... LOL

 

[Timmy]

Congrats! Pretty cool eh? It will come in handy regardless of what smoker you have.

Well, it came today. You guys are right as usual, it's perfect for resting a brisket or pork butts in.

Now im thinkin I better have the bigger one too. I could mod the lid for sous vide and still have a good one.

Then I'd have a big enough one to thaw turkeys in, cause there really good spatchcocked and I've got several in the freezer.

Besides I don't have enough coolers yet.

 

[RemE]

Well, it came today. You guys are right as usual, it's perfect for resting a brisket or pork butts in.

Now im thinkin I better have the bigger one too. I could mod the lid for sous vide and still have a good one.

Then I'd have a big enough one to thaw turkeys in, cause there really good spatchcocked and I've got several in the freezer.

Besides I don't have enough coolers yet.

Hmmm, I like that idea about a larger one for a turkey, that would be cooler #3, that might fly.

 

[Timmy]

Hmmm, I like that idea about a larger one for a turkey, that would be cooler #3, that might fly.

I'd like to take credit, but not my idea.

Post in thread 'Perfect cooler for resting & transporting brisket, ribs, & pork butts AND Sous Vide' https://www.traegerforum.com/thread...ribs-pork-butts-and-sous-vide.2430/post-21116

I'm just justify outloud .

 

[medicnick]

There is also a bigger size of that same cooler that works great for defrosting turkeys or for just using as a regular cooler

They both use the same lid too. Drill one for Sous Vide and keep the other lid as is for cooler use.

can you link the turkey sized version?