Kevin S. Wilson wrote:

> If you want them more tender, try cooking longer at a lower temp.

I'd second that.

Storing cooked meat in an insulated cooler is a great technique, I use
it all the time. It's makes life easier, especially when cooking for
large groups.

It does change the texture of the meat somewhat though. It will soften
the bark and add a slight steaming effect to the meat. That may or
may not matter depending on the meat and your tastes.

I think that some people have come to see the step as a requirement
though, any usually it's not. If I can, I prefer to pull it off
the heat, tent and rest it for a few minutes, then serve. There's
no actual requirement to stick it in a cooler.

--
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