I'm starting to notice that with my pork shoulders and babyback ribs that if I wrap them in HDF and let them rest for about an hour they turn out great. I've never gone in with the intent of leaving them wrapped, usually just convenience while everything else finishes up. However, I think I'm going to start to plan that time into my cooks. Just seems like I get better results/food when they've been resting, wrapped for about an hour afterwards.
Anybody else experience this, think differently?
XL and a Mini Max Egg in Cincinnati, Ohio