The Real Cost of Using Plastic Coolers to Rest Smoked Meat
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.
The Myth of the “Beer Cooler Rest”
Backyard pitmasters and pros alike have been using old plastic coolers for years to rest smoked meats. It kind of makes sense: it’s insulated, it holds heat, and you already have one sitting in the garage.
But here’s the problem…those coolers were designed to keep cold things cold… not hot things hot. And definitely not clean things clean.
What’s Lurking Inside That Cooler?
1. Bacteria & Biofilm
Most plastic coolers have porous interior linings. That means every juice, rub, and residual fat from the last brisket you tossed in there (without lining it properly) gets absorbed over time. Even if it looks clean, it’s likely harboring bacteria.
2. Stains & Smells
Once meat juice hits the plastic, it stains. Once it stains, it smells. No amount of dish soap or bleach seems to fully erase that “funk.” That smell? It’s decaying organic residue. And that’s not something you want near your fresh cook.
3. Chemical Leaching
Heating plastic (even food-safe plastic) can cause it to release chemicals like BPA or phthalates. And if that cooler wasn’t made to handle internal temps of 180°F+, you could be unknowingly leaching those into your meat.
You’re Losing More Than Flavor
Using an old cooler doesn’t just compromise food safety, it affects the quality of your meat:
Poor insulation = rapid heat loss
Unstable temps = overcooked edges or dried-out centers
Dirty interiors = risk of contamination
You didn’t invest time, premium rubs, and hours of smoking wood just to botch the finish. The final rest is when the meat redistributes juices, relaxes, and reaches peak tenderness. Don’t let a plastic tub steal the spotlight.
Enter PITBOX™: Built to Rest, Not Reek
The PITBOX™ was designed specifically for resting smoked meats. That means:
Non-porous, stainless steel, dishwasher safe liner
BPA-free and heat-rated materials
Engineered insulation to maintain safe temps
Purpose-built size and shape for large cuts
We even ran a side-by-side time and temperature test. The PITBOX™ held internal meat temps 75.5% better than a plastic cooler over a 5-hour rest. That’s the difference between juicy and just okay.
The Takeaway
A $30 beer cooler might save you a few bucks up front, but it could cost you:
The flavor of your meat
Your guests’ health
And your hard-earned reputation
So if you’re serious about BBQ, it’s time to get serious about the rest.
Ditch the cooler. Upgrade to PITBOX™.
👉 Rest it like you respect it™.
