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Difference between resting and just leaving it in the smoker at lower temperature?

post #1 of 7
Thread Starter 

Resting is essentially using residual heat to continue cooking pork butts.  I've got an electric smoker.  I never foil.  I have never had any issues with tenderness or juiciness.  I've started turning the smoker down to the lowest setting when it hits temp.  I honestly can't tell a difference between resting and not.  Can anyone give me a reason why resting would be any different than continuing to cook it at saying 160-175 for a couple hours?  It seems like a lot of extra work for nothing to me.

post #2 of 7
Wrapping it in foil and dropping it in a cooler is a lot of extra work?
post #3 of 7
Thread Starter 

Cleaning a cooler, preheating it with boiling water, wrapping it in foil, and then cleaning it again seems like a lot of extra work to me when it doesn't much different than just turning down the smoker. 

post #4 of 7

Resting allows the meat to absorb it's own juices.  Take a steak straight off the grill and slice it....it will bleed all over the plate.  Let it rest for 10 minutes and there is no bleed out.  YMMV

 

Mike

post #5 of 7
I have a cooler for it. I don't find it necessary to heat it with boiling water I fill the extra space with an old pillow even. I could see trying to preheat the cooler if you had to hold it along time but not resting. That said do what works for you!
post #6 of 7

Whatever works. 

 

We had a bunch of old towels we weren't using any longer.  Consequently I've started skipping the cooler unless it is going to be 3-4 hours rest or more.  If I'm not using a paella pan and rack in the smoker I put the meat in a disposable roaster, cover with HD foil, put a towel on the kitchen island, set the roaster on it and cover it with more towels.  Works like a charm.   

post #7 of 7

I put it between a folded moving blanket.....can't  be much easier.

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