Perfect cooler for resting & transporting brisket, ribs, & pork butts AND Sous Vide

[RemE]

can you link the turkey sized version?

Coleman 33-Quart Party Stacker Cooler https://www.amazon.com/dp/B002BMB8Q...abc_8YXF1SJMHXVERD6B0ET0?_encoding=UTF8&psc=1

 

[JPSBBQ]

I have a couple of these party stackers. Good and comparatively inexpensive product.

 

[TheGrumpyGriller]

Never used a cooler for home cooks. Are you guys cooking short of your goal and then counting on this long carry over n the cooler to finish it? I just leave it wrapped (butcher paper for brisket, foil for ribs and pork shoulder) laying on the kitchen counter until it's temp, probed through the wrap without release the juices, is down in the 150-160 range.

If I was trying to keep it warm until all the guests arrive, I'd maybe drop it in a cooler when the temp is in my unwrap range but I kinda like the drama of having everyone around, smelling and watching this wrapped hunk of meat and then being there for the unwrap and cut or pull. I get that you can't always time a cook like that so again, I'm wondering what kind of transformation the meat is going through cooling off so much more slowly and for a long time in a cooler?

In theory, it could be used as a finish, or just as storage. This past weekend, my pork butt was done at 8:30 AM, but I didn't need it until 2 PM. I let it rest on the counter for about 20-30 minutes (still in the aluminum pan and wrapped in foil) and then put it in the cooler, wrapped in a towel. At 2 PM, I took it out and pulled it - was juicy, but not mushy at all, and was still perfect eating temp.

 

[Slimpicker]

This guy did a good job converting his

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[GrillMeister]

I just used an old igloo. I think it's a 48 quart, but works awesome after I used a 2.5" hole saw to put an opening in it for the sous vide.

 

[cmh]

Will the Coleman 24 can cooler hold two boston butts?

 

[cmh]

OK, I admit I have a problem. I don't know how many coolers I own, but I am addicted to them..

In another thread, traeger860 at pointed out that the cooler below would work great for Sous Vide and RemE pointed out that the size would be great for resting BBQ. Both are they correct on both. Mine arrived today and I'm stoked. I have to smoke a brisket now... The size is perfect resting and even transporting your BBQ to friends or a party. No more towels for big coolers and no more coolers on their side for resting briskets for me. Thanks traeger860 and RemE!

Amazon.com : Coleman 24 Can Party Stacker Cooler : Sports & Outdoors

Amazon.com : Coleman 24 Can Party Stacker Cooler : Sports & Outdoors

www.amazon.com

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Will this cooler hold 2 boston butts?

 

[GrillMeister]

Will this cooler hold 2 boston butts?

Oh yeah, prolly 3.

 

[cmh]

Oh yeah, prolly 3.

Thanks for the fast reply. About to order me one.

 

[RemE]

It's a keeper for sure!

 

[ARCEE]

I have been using this "meat transport" cooler for 10+ years. I have held wrapped pork butts and wrapped briskets in them for 5 hours and still had the meat too hot to handle and well above the 145 safes barrier.

These take the worry out of meal time meat being ready. Plan to finish your cook 3 hours early. Actually finish 2 hour early, then hold in your meat cooler wrapped till you are ready for the meal. Never again need to be pushing temps to finish for the weekend bbq by 5 pm.

They also make a size up "stacker" that fits perfectly onto the rest of the pile (all dimensions are the same except the height is doubled (aprox). Think turkeys and big hams.

I cut one or the standard size cooler lids for a Joule sous vide pump so the lid fits normally with the Joule installed. This small mod helps with temp management and dehydration in long cooks. Joule offers an oversized clip that make the a perfect fit using this cooler as a sous vide tank. Think whole brisket bagged for 36 hours....