www.sausagemaking.org

Posted: **Wed Jan 07, 2009 1:06 pm**

Has anyone used this method after hot smoking and what degree of success did you have.
http://forum.bradleysmoker.com/index.php?action=search2
Refers.
I tried it on a 10 pound piece of topside of beef and result was outstanding.

Bob

Posted: **Wed Jan 07, 2009 2:02 pm**

You need to be a member to view, can you give us a quick precis?

Thanks,

Dave

Posted: **Wed Jan 07, 2009 2:47 pm**

Dave, I can access the site fine but the link goes to an empty search page, you can access the home page from there. It looks a good one to bookmark.

From the site:

Foil, Towel, Cooler". This meaning when the meat comes out of the smoker you wrap it tight in foil, then in layers of towels then stick it in an old cooler chest to keep WARM not cold for a few hours. This finishes the cooking process and makes the meat very tender and easy to pull or slice. Hope this helps you out.

Phil

Posted: **Wed Jan 07, 2009 4:28 pm**

Ah, a hay box

Thanks

Posted: **Wed Jan 07, 2009 4:38 pm**

Yep, you got it in one!

Posted: **Wed Jan 07, 2009 5:25 pm**

bob,
yes I use this for ribs & pulled pork, a couple of hours in the coolbox does the trick

LD

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