You spent 12 hours perfecting that brisket. You managed the fire, dialed in the smoke, and even hit that perfect internal temp. But when it came time to rest it… you tossed it in a cheap plastic cooler you pulled out of the garage.

Let’s talk about why that last step could be ruining everything.

Keep It Hot, Not Harmful: Why I Invented PITBOX™ for Resting Smoked Meat Right

Every pitmaster knows the low-and-slow part. But the resting? That’s where most folks lose the magic. I’m here to say it plainly: resting meat is not optional. It’s science. And it’s where the juiciness locks in.

I used to rest my meat in the same cooler I used for tailgates, pool parties and my kids’ lacrosse games. Until I learned that heating plastic can unleash a cocktail of chemicals into your food.

Let’s talk truth: plastic coolers are gross. After resting one pork butt in mine, it smelled like a locker room wrapped in old brisket paper. My wife refused to wash the towels and I had to disinfect the cooler with bleach, every. single. time.