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Learned the hard way not to rush a pork butt rest last weekend
Pulled a 10 pound shoulder off the smoker at 203 internal after a 14 hour cook. Got impatient and only let it rest in a cooler for 45 minutes. Pulled it apart and half the meat was dry and stringy. Buddy at the cookoff said he always rests for at least 2 hours wrapped in foil and a towel. Anyone else had a bad experience from skipping the rest?
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bennett.patricia16d ago
Man that is a tough lesson to learn, I feel for you. Did almost the same thing with a pork butt last summer after a long overnight cook, was so tired and hungry I only gave it an hour in the cooler. Dry and crumbly in spots, just disappointing after all that work. Your buddy is spot on about the two hour rest wrapped up tight, I do that now with a towel on top and it makes a world of difference. The meat just stays so much more tender and juicy, almost like it relaxes into itself. It's hard to wait but it's worth it.
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nancy52416d ago
That "relaxing into itself" line is spot on, learned that same lesson the hard way with a brisket last year.
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the_margaret16d ago
Almost like it relaxes into itself" is exactly right. That long rest period is where the magic happens, especially for tough cuts like pork butt or brisket. I've found that the timing matters more than people think too. Two hours is good for a smaller shoulder, but if you're doing a big 10 pounder, three hours wrapped in foil with towels packed around it in the cooler makes a huge difference. The carryover cooking keeps the temp up while the connective tissue breaks down further. I've ruined more than one expensive piece of meat by being impatient, so I know that feeling all too well. Now I plan my cook times so the meat finishes at least 3 hours before I want to eat, no exceptions.
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