Sho Spaeth is the lead writer and editor at ChefSteps.com. He is also the author of Homemade Ramen, a James Beard Award–nominated cookbook.

Sho Spaeth

The trickiest part about serving barbecue, whether it’s <a href="https://www.chefsteps.com/recipes/ultimate-smoked-bbq-brisket">brisket</a>, <a href="https://www.chefsteps.com/recipes/texas-style-barbecue-ribs">ribs</a>, or <a href="https://www.chefsteps.com/recipes/bbq-pork-shoulder">pork shoulder</a>, is serving it while it’s still warm.Smoking meat is a technique that <a href="https://www.chefsteps.com/guides-tools/bbq-brisket-timeline">operates on its own schedule</a>, or rather, the meat’s schedule: It takes hours and hours to transform <a href="https://www.chefsteps.com/guides-tools/decoding-tough-and-tender-cuts">tough cuts into tender</a>, smoky, barky barbecue. When the meat is finally done cooking, it needs to rest. And once it’s done resting, you need to serve it while it’s still warm. With so many variables in play, getting the timing right can be a nightmare.But if you’ve got an insulated cooler, you can extend the resting window of your smoked meats, keeping them warm and juicy until you’re ready to sit down and eat. Barbecue that’s ready on your schedule–that’s more like it.WHAT YOU’LL NEED:
<a href="https://www.amazon.com/gp/product/B0842CNQ94/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0842CNQ94&linkCode=as2&tag=chefsteps02-20&linkId=39db2853d6d60c22728abc190c1939a3">Insulated cooler</a>
Hot water
Kitchen towel
<a href="https://www.chefsteps.com/recipes/ultimate-smoked-bbq-brisket">Cooked</a> and <a href="https://www.chefsteps.com/guides-tools/how-to-wrap-bbq-brisket">wrapped barbecue</a>