Reply to thread

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Message: <blockquote data-quote="wasilvers" data-source="post: 317995" data-attributes="member: 1776"><p>I use the cooler so the meat stays in the range longer, the connective tissues continue to break down as it slowly cools. So I put a board in the bottom of the cooler (so it doesn't hurt the plastic), put the meat in and cover it with 2 towels.  At 2 hours after i pulled it from heat, it was still over 170 degrees.  My view is any temp over the stall point is still breaking down tissue.  It makes them so juicy and tender, Mmmm And then letting it rest  after that lets the juices redistribute. I read it is juiciest when at 120 degrees,  but my fam wouldn't let me wait that long <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile    :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>