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OK, someone explain the reasoning behind the foil, towel, cooler after smoking pork....

junkyarddawg
junkyarddawg Posts: 8
in Pork
What does it accomplish?
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  • smbishop
    smbishop Posts: 3,060
    For me, it holds the meat for up to 5 hours until we are ready to eat.  
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    the original idea was 'damn, my pork is done four hours early, what can i do to keep it from cooling off?'

    now, some folks have conflated it with the (very logical) idea of resting a roast.  except this isn't a roast, and resting this won't help it.

    do it if your pork is done too early.  but skip the towels.  they actually hurt more than they help, and they piss off whoever has to do the laundry. just a smallish cooler, and foil to keep the cooler clean.


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  • tarheelmatt
    tarheelmatt Posts: 9,867
    edited October 2015
    Means to keep at a safe temp waiting to chop or pull if you finish early.  
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    It is simply to keep the meat warm.  It can be difficult to time exactly when a butt will be finished so it is nice to "pad the schedule" and plan to finish early and like @smbishop mentioned you can hold the meat for 5 hours if needed.   It is also great for transporting to a party or a tailgate.  

    In my opinion it is not a necessary step by any means.  If the meat is finished and you are ready to eat then just let it rest a bit on the counter then pull it or slice it.  

    There are also other options to hold the meat.  If your oven has a "keep warm" setting you can use that.  If I am at home that is what I usually do just so I don't have to wash out the cooler later. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    what @smokeyPitt said.

    yep.  a 200 oven (or even keeping it in the egg) is fine.  wrap in foil though either way, because the very little remaining water is basically going to evaporate (we're just below boiling temps).  it's why i try to serve right away.

    the melted fat and collagen is what 're-wets' what is literally overcooked pork (i.e. the 'juices', which are nothing more than water, are almost all long-gone). but there is some residual water (the steam you see when you pull it). 

    if you can keep it foiled in the oven or egg (at 200 or preferably less), you'll preserve what you can of that fleeting liquid.

    but it ain't for "redistributing juices".  there aren't any juices left.  and if there were, they don't 'redistribute' anyway.


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