simple question about wrapping

[DeusDingo]

so i think i read once that after wrapping, and you reach target temp, when you take it off the smoker you want to open up the foil to let a lot of the heat out to keep it from cooking further, then wrap it back up and then cambro. however when i read a lot of the instructions from you vets i don't see that being stated. i always see "take it off the smoker and cambro"

did i misread something? is it some cooks you want to let the steam out and some you don't? i kind of feel dumb for asking such a simple question but i'm in need of clarification.

[richinlbrg]

@DuesDingo , Once I wrap, it stays wrapped. I do not open the wrap until I am ready to pull and serve.

[Jerod Broussard]

I go straight to the cambro since I am not cooking anywhere close to 300 most of the time. If I am close to that I will let them chill a little at room temp before putting them to rest.

With briskets that are getting chilled I sometimes unwrap and let them steam off.

[Obi-Dan]

You lost me on the 300 number. What doesn't get close to 300? The smoker? Surely you don't mean the meat?

[Huskee]

I'm with Rich. I haven't had the circumstances to need to chill any like Jerod, so mine just go straight from smoker to faux cambro. Usually you WANT to retain all the heat you can for the hold, that's sort of the point in it.

[smokinfatties]

I guess i am a bit different, once i hit target temp that i am looking for I cut an X in the top of the foil with kitchen scissors to ventilate to prevent too much carry over cooking , then it goes in cambro.

[CeramicChef]

I've never wrapped and don't see the need to employ the Texas Crutch. My friends who do Crutch just pull, wrap in foil, then wrap in beach towels, and into the cooler.

[DWCowles]

cook>wrap>cooler>eat