Need advice on today's fest

[Tony-Chicago]

Question: cooking pulled pork, brisket and prime rib. There will be a long holdover of three hours.

Should I take out early and plan for a longer rise or cool quick and hope they okay.

I know when they probe well and temp. Not sure if I should take out a bit early or not.

Thanks!

 

[timothy]

The butt and brisket will benefit from a few hour hold, but you do want to let them rest on the counter uncovered for a few to counteract carryover heat.
The prime rib, I dunno.
Edit: Found this>https://www.virtualweberbullet.com/letting-meat-rest-after-cooking/

Tim

 

[Tony-Chicago]

Thank you so much! That sheet on temperature rise was spot on. Food came. Out perfect. Pulled the pork at temp and probe. Let the tougher ones marinate in the heat while resting. The prime worked perfectly. So easy. Ribs no issue. Brisket we let go slow and it is awesome.
I responded earlier but for some reason when I edit for spelling it deletes my post.

 

[Tony-Chicago]

Again thank you