Cooling time and foiling


 
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Russ

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Have two questions.

1. Why do you have to allow the meat to sit for an hour or so after coming off the smoker before pulling/slicing/etc? How important is this, and what are the reprocussions of not doing so? I assume it's got something to do with the juices.

2. While it is sitting afterwards, is it important to cover it with foil? I read a website that said the smoke flavor would 'escape' if you didn't cover it with foil immediately.
 
It is done for the juices. The reason for covering is to allow the maintain heat before carving, smoke flavor will not excape even if it wanted to.
Have read that if you place a piece of meat on a baking cooling rack, rather than on a flat surface that you will find that you won't get that pool of juices. Might want to ry it.
Jim
 
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