Resting And Carving

REST UP

When your cook is done, it’s not quite time to dig in just yet. When smoking, it is critically important to rest the meat. If this step is ignored, you may wind up with a dry cook and become disenfranchised with your smoking experience.

HOW IT'S DONE

Remove your wrapped cook from the smoker and wrap it loosely in another layer of butchers paper. Wrap this in an old towel and place into a clean and dry, insulated Esky or cooler for between one to three hours. You will run no risk of your cook becoming cold as the butchers paper, towel and insulated walls of the Esky keep the heat in and allow the juices to reabsorb into the meat.

CARVE UP

After resting for a minimum of one hour, remove your cook and place onto a clean cutting board. Unwrap the towel and carefully unwrap the butcher’s paper. Place your cook onto the chopping board and slice against the grain of the meat to maintain the protein’s tender and juicy profile.