I’m Ben Huard, founder of PITBOX™. Here’s why this product exists.

I’ve been around meat my entire life. My dad spent decades in the meat business, my mom an excellent cook, and I picked up more than a few lessons just by hanging around them. But one truth stuck with me like smoke on a brisket: how you finish a cook is just as important as how you start it.

I didn’t always get that. In my twenties, I remember cooking a thick pork chop, pulling it off the grill, and slicing it immediately—only to watch all that beautiful juice spill across the cutting board. It wasn’t until I rested the next one that I noticed the difference. It was juicier. More tender. Better in every way.

Fast forward to today—I’ve been smoking pork shoulders, briskets, and ribs for years on my Traeger. And like most backyard pitmasters, I followed the standard post-smoke ritual: wrap it in foil or butcher paper, then in a towel, and toss it in a plastic cooler to rest. The process worked… kinda.

But every time I cracked open that cooler, it looked like a crime scene and the smell would turn my stomach.

The Problem: Plastic, Pork Juice, and a Pile of Towels

Coolers weren’t made for hot meat. They were made for ice and beer. And yet, we’ve all been treating them like makeshift resting chambers. Here’s what that really gets you:

• BPA & Phthalates Leaching Into Your Food: Heated plastic can release harmful chemicals like BPA, phthalates, and even styrene — a possible carcinogen. And yep, that meat is soaking in it.

• Cross-contamination: After every cook, I’d be stuck bleaching the cooler and explaining to my wife why the laundry room smelled like a roadside BBQ joint. She’d have to wash the “meat towels” separately. It wasn’t sustainable — or sanitary.

• Poor Temperature Retention: Within hours, the meat would cool into the “danger zone” below 140°F, where bacteria can start to grow.
  
  

I realized something: we’ve all been finishing a premium, hours-long cook with a $20 plastic container. That’s like storing a bottle of Pappy Van Winkle in a Gatorade bottle. Or worse, you don’t want to treat a $300 Yeti like a leftover takeout container. So I built the solution.

Enter PITBOX™

I designed PITBOX™ to be the first-ever quality product built specifically for resting smoked meat. Not an ice chest. Not a restaurant pan. A purpose-built resting chamber that:

• Holds heat 75% longer than a plastic cooler

• Uses BPA-free EVA and a removable, dishwasher-safe stainless steel insert

• Has a sealed, insulated interior to keep bark intact and juices locked in

• Is rugged, portable, and stackable for pros and home cooks alike
  

It’s simple: PITBOX™ finishes the cook the right way.

Backed by Science, Built from Experience

The science is real:

• When meat rests, juices redistribute from the center back into the muscle fibers.

• Texture improves as the fibers relax.

• Carryover cooking continues, often raising temp another 5–10°F.

• Slicing becomes easier and cleaner.
  
  

I’ve tested PITBOX™ against plastic coolers — and the temp data speaks for itself. We held pork shoulders above 145°F for over five hours. Traditional coolers fell below food-safe levels in just three.

And the best part? It cleans up with a quick rinse or a dishwasher cycle — no more bleach baths or pork-scented garages.

Join the Meat Resting Revolution

PITBOX™ isn’t available just yet — we’re finalizing manufacturing and prepping for launch. But if you’ve ever:

• Served meat that was juicier before slicing

• Been disgusted by the inside of your cooler

• Or just want to take your BBQ to the next level…
  
  

Then PITBOX™ was made for you.

👉 Follow our journey @pitboxusa
👉 Be first in line at www.pitboxusa.com
👉 Rest it like you respect it.™