Hi All,
New to this and been reading a ton of stuff. Seems as most of the popular contributors are professional smokers and do large batches ahead of time.
My question is :
Do you have to "rest" meats in a cooler if only preparing for a family and guests?
I read and I think I understand the importance of the "danger zone" and to cool meat as fast as possible when in that zone but don't know if resting outside of a cooler is needed when you are going to pull the shoulder and eat it right away.
Also, I am going to smoke a brisket this weekend (football....go Patriots)
Do the same safety suggestions relate to beef as to pork?
Thanks
Great forum...just overwhelmed with information right now...
Bill
New to this and been reading a ton of stuff. Seems as most of the popular contributors are professional smokers and do large batches ahead of time.
My question is :
Do you have to "rest" meats in a cooler if only preparing for a family and guests?
I read and I think I understand the importance of the "danger zone" and to cool meat as fast as possible when in that zone but don't know if resting outside of a cooler is needed when you are going to pull the shoulder and eat it right away.
Also, I am going to smoke a brisket this weekend (football....go Patriots)
Do the same safety suggestions relate to beef as to pork?
Thanks
Great forum...just overwhelmed with information right now...
Bill
Comment