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  #1  
Old 02-03-2017, 06:32 PM
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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
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Old 02-03-2017, 07:01 PM
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Resting give the meat time to relax and reabsorb the juices...
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Old 02-03-2017, 07:25 PM
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Hey Bill,

Most of us are just a bunch of home cooks that started this adventure making delicious meals for our selves and our families. Some have ventured into catering due to their success in preparing delicious smoked foods that others are willing to pay for...but don't let anyone kid you, it's a bunch of work. No matter what, if you have questions, this group is well prepared to help you out and not let you do something crazy! So ask away.

You do not have to rest meats in a cooler. People typically do this if their items are done well ahead of time and you can never predict when something will be done...they are done when they reach the correct internal temperature, and there is no rushing this. That is one of the first things you will begin to understand...you cook to an internal temperature, not for a set time. If you don't have a good thermometer, get one. It will make you a better and more consistent cook. You can keep something hot in a cooler for a long, long, time...and when your group is ready to eat, you just pull it out of the cooler and shred or slice or serve, and I guarantee it will be steaming hot hours after you put it in the cooler!

The "Danger Zone" is a term used in food safety...it is 40-140 and when smoking meat, you need to get your product through this range in 4 hours. After that, any bacteria that is not killed by the 140 temperature will begin to "bloom" and could in some cases cause intestinal distress . The danger zone applies to pork as well as beef, and is a general term that is used across the board for all meats.

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Old 02-03-2017, 07:32 PM
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Originally Posted by BBQ Engineer View Post

to the forum from Kansas City...and yes, go Patriots.
Ditto..and BBQE nailed it. Coolers are just a tool. If its done at serving time..rest a bit and serve. if early..well.. love me a cooler! If late..shame on you
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  #5  
Old 02-03-2017, 07:49 PM
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Ditto..and BBQE nailed it. Coolers are just a tool. If its done at serving time..rest a bit and serve. if early..well.. love me a cooler! If late..shame on you
X3^^^ Resting is a good time diverter if it's done too soon, doesn't hurt a thing at all, I typically rest Pork Butts a couple of hours only because when it's time to eat...it's time to eat. Nobody at that point wants to hear "it's not done yet" and I'll have to go against the grain here and say "GO FALCONS" although not my team I really hate the "Pats" not to mention they're the underdogs.(Atlanta)Should be a good game (let's hope so) the 2 best offenses in the NFL going against each other. Oh and....

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Old 02-03-2017, 07:50 PM
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Originally Posted by BBQ Engineer View Post
Hey Bill,

Most of us are just a bunch of home cooks that started this adventure making delicious meals for our selves and our families. Some have ventured into catering due to their success in preparing delicious smoked foods that others are willing to pay for...but don't let anyone kid you, it's a bunch of work. No matter what, if you have questions, this group is well prepared to help you out and not let you do something crazy! So ask away.

You do not have to rest meats in a cooler. People typically do this if their items are done well ahead of time and you can never predict when something will be done...they are done when they reach the correct internal temperature, and there is no rushing this. That is one of the first things you will begin to understand...you cook to an internal temperature, not for a set time. If you don't have a good thermometer, get one. It will make you a better and more consistent cook. You can keep something hot in a cooler for a long, long, time...and when your group is ready to eat, you just pull it out of the cooler and shred or slice or serve, and I guarantee it will be steaming hot hours after you put it in the cooler!

The "Danger Zone" is a term used in food safety...it is 40-140 and when smoking meat, you need to get your product through this range in 4 hours. After that, any bacteria that is not killed by the 140 temperature will begin to "bloom" and could in some cases cause intestinal distress . The danger zone applies to pork as well as beef, and is a general term that is used across the board for all meats.

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  #7  
Old 02-03-2017, 08:00 PM
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I like to rest for 2 to 3 hours before serving, and it lets the cook rest a bit too and worry about other things... like the sides... coolers are your friend for sure!!
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  #8  
Old 02-03-2017, 08:19 PM
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Resting is important for both the meat and the cook
The cooler is used for "longer term resting"...If you finish your brisket or butt close to serving time just cover it in foil and a towel to keep it warm...I think an hour is minimum for a large hunk of meat...Smaller pieces of meat sometimes just rest in the microwave with the door shut...Keeps it warm for a while...But that's just me...
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  #9  
Old 02-04-2017, 07:39 AM
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Thanks to all! Figured I was on the right track about resting ( only because of reading info here) . Smoked a couple of butts last week following advice here and came out great. Looking forward to the brisket tomorrow along with some baked bean recipe I found here also.
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Old 02-04-2017, 08:03 AM
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Quote:
Originally Posted by BBQ Engineer View Post
Hey Bill,

Most of us are just a bunch of home cooks that started this adventure making delicious meals for our selves and our families. Some have ventured into catering due to their success in preparing delicious smoked foods that others are willing to pay for...but don't let anyone kid you, it's a bunch of work. No matter what, if you have questions, this group is well prepared to help you out and not let you do something crazy! So ask away.

You do not have to rest meats in a cooler. People typically do this if their items are done well ahead of time and you can never predict when something will be done...they are done when they reach the correct internal temperature, and there is no rushing this. That is one of the first things you will begin to understand...you cook to an internal temperature, not for a set time. If you don't have a good thermometer, get one. It will make you a better and more consistent cook. You can keep something hot in a cooler for a long, long, time...and when your group is ready to eat, you just pull it out of the cooler and shred or slice or serve, and I guarantee it will be steaming hot hours after you put it in the cooler!

The "Danger Zone" is a term used in food safety...it is 40-140 and when smoking meat, you need to get your product through this range in 4 hours. After that, any bacteria that is not killed by the 140 temperature will begin to "bloom" and could in some cases cause intestinal distress . The danger zone applies to pork as well as beef, and is a general term that is used across the board for all meats.

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Dana nailed it perfectly.

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  #11  
Old 02-04-2017, 09:44 AM
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You will be fine. I keep my smoker in the 250-275 range fur briskets. Separate the point when the flat hits 160. Chop up some burnt ends and throw them back in. If the flat is slow to come up to temp you can always serve those BE as an appetizer. You'll be best to let that flat rest a bit after coming out of the heat even if it's on the counter in a pan.
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Old 02-04-2017, 06:08 PM
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Blast,
BBQEngineer explained it real well.

I'd like to mention in the part about keeping it hot as long as you want in the cooler, that once it drops back down below 140 IT again you don't want to stay in the 40 to 140 very long.

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  #13  
Old 02-04-2017, 07:42 PM
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Quote:
Originally Posted by jwbtulsa View Post
You will be fine. I keep my smoker in the 250-275 range fur briskets. Separate the point when the flat hits 160. Chop up some burnt ends and throw them back in. If the flat is slow to come up to temp you can always serve those BE as an appetizer. You'll be best to let that flat rest a bit after coming out of the heat even if it's on the counter in a pan.
OK...thanks again for the advice. Brisket is ready to go for AM as per "Old Crusty Salt" in the sticky section. Did notice that when we butchered the cow this fall, the butcher must have asked me if I wanted to separate the point from the flat and me not knowing the difference ( this is Pre-smoker purchase) I said yes.
No problem but I only thawed the point so the flat is still in freezer for next time I guess. I imagine it will just cook sooner......I do have a tempapen thermometer so will know when it is done.....will let you know.

Bill

The pictures of the burnt ends look delicious
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Old 02-04-2017, 09:01 PM
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Originally Posted by DanMcG View Post
Resting give the meat time to relax and reabsorb the juices...
I agree with you on this. Always rest your meat. It makes a better finished product. I let large pieces rest at least an hour and steaks rest as long as they were cooked. That's just me. If you use the advice that you get here on this forum your cooks will be great.
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Old 02-04-2017, 11:54 PM
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Good Luck brother and post some pics
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Old 02-05-2017, 05:29 AM
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OK...thanks again for the advice. Brisket is ready to go for AM as per "Old Crusty Salt" in the sticky section. Did notice that when we butchered the cow this fall, the butcher must have asked me if I wanted to separate the point from the flat and me not knowing the difference ( this is Pre-smoker purchase) I said yes.

No problem but I only thawed the point so the flat is still in freezer for next time I guess. I imagine it will just cook sooner......I do have a tempapen thermometer so will know when it is done.....will let you know.



Bill



The pictures of the burnt ends look delicious



Ok. If you are smoking a "point" only then don't make burnt ends. Lower your temp to the 230-240 range. It is a true braising cut of meat and will lend itself well to a slow cook. I would suggest a lower pan to trap/collect those drippings. Once the fat is separated you will have a fine base for some killer Au Jus.
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Old 02-05-2017, 11:15 AM
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Originally Posted by Blue Dog BBQ View Post
I agree with you on this. Always rest your meat. It makes a better finished product. I let large pieces rest at least an hour and steaks rest as long as they were cooked. That's just me. If you use the advice that you get here on this forum your cooks will be great.

Yup---I rest my meat a lot longer than I used to!!

Just Sayin',

Bear
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  #18  
Old 02-06-2017, 07:30 AM
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Yup---I rest my meat a lot longer than I used to!!

Just Sayin',

Bear
Yup.
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Old 02-06-2017, 09:40 AM
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Originally Posted by Bearcarver View Post
Yup---I rest my meat a lot longer than I used to!!

Just Sayin',

Bear
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