Resting in smoker?

[mita5]

I see that when making pulled pork, if it finishes early some people let it sit in the smoker at 140F-145F for a while and then wrap it in foil and put it in a cooler for an hour or more. I understand the idea is to distribute the juices during the rest but I'm wondering if you're letting it rest in the smoker at 145F for a couple of hours, why do you need to transfer it to a cooler? Thanks!

 

[OldeSmoker]

Welcome to the forum from SW Missouri. If you hold the meat in your smoker for an hour or longer at 140*, there is no need to wrap and hold in an ice chest. You can certainly hold it in an ice chest if you have an extended period of time before serving. Even after holding in the smoker at 140* I still like to let it rest after removing it for 20-30 minutes to make sure it stays nice and moist.

 

[mita5]

Thanks!