A New Article, But We Already Knew All This

[JimK]

http://www.npr.org/sections/thesalt...ace-new-barbecue-truth-rested-meat-is-sublime

I love holding a butt in a cooler for a few hours before serving. Not only does it improve, but it gives the pitmaster/host a ton of flexibility and 'wiggle room' in prep time.

 

[Craig Alumbaugh]

After the first time I tried this and I actually left it in there for about 6 hours as I forgot about it. I could not believe how moist and tender it was and did not make the meat turn mushy. I do this every time I cook a butt/shoulder or brisket and now I only leave it for a couple of hours.....lol.......

 

[J Hasselberger]

As usual, NPR excels at reporting all the best news of 2011.

 

[Tom Tabor]

As usual, NPR excels at reporting all the best news of 2011.

HAHA! This made me laugh, very loudly, in the middle of a conference call for work. Thanks!

 

[Charlie L]

The Faux Cambro (Cooler) is a game changer for BBQ'ing for a party.

It allows me to cook my desired meat and still be able to set up and host without being handcuffed to the grill.

 

[Tommy B]

I have always rested meat. I typically rest pork shoulders/brisket about an hour.... Next cook I am going to try 2 hours and see if I can tell a difference.

 

[Robert-R]

The Faux Cambro (Cooler) is a game changer for BBQ'ing for a party.

It allows me to cook my desired meat and still be able to set up and host without being handcuffed to the grill.

X2

& X2 re: NPR & the news from 2011