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Quick help after failed searches for resting

post #1 of 15
Thread Starter 
What is the minamum resting time for your butt after you wrap it in foil ?
If it rests for only a hour will that still be fine ?
I've wrapped it in foil and let it sit for 15-20 mins, now it's in a cooler warped in a towel.
post #2 of 15
I like to rest mine for at least an hour !
post #3 of 15
th_What_NO_QVIEW.gif

What WHB said as well!
post #4 of 15
I always go at least an hour. More won't hurt at all if you're pulling. It won't get cold wrapped in a cooler and will be easier pulling...
post #5 of 15
The minimum time is really a personal preference. With that said I wouldn't go any less than 30 minutes.
post #6 of 15

Resting depends on if you cooked the butt completely and when you want to eat. Done is Done! If the Butt is at an IT around 205, a probe slides in with no resistance all over and the bone comes free, it's Done...That said, if you are ready to eat, rest 30 minutes on the counter until cool enough to handle and pull it. If your Butt is Done early and guests won't be there for a couple hours or you are taking the pork to another location, then wrap in foil, towels and give a rest in a cooler for up to 5 hours. Unlike a Med Rare Roast Beef, we are not waiting for the meat to relax and juices to redistribute. We are Pulling the Pork in a pan. We don't need to wait for juices to redistribute, any juices that come out as we pull are going to be mixed back in anyway...JJ 

post #7 of 15
Thread Starter 
Thanks, I let it sit for a bit warped in foil and wrapped it up in a towel and put it in a cooler for another 45-50 mins before pulling it. It came out great. Did some meatballs as well, can't believe how good those were also. So far everything I've cooked in the smoker has been off the chart.
post #8 of 15
Thread Starter 
Quote:
Originally Posted by b-one View Post

th_What_NO_QVIEW.gif

What WHB said as well!
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post #9 of 15
Thread Starter 

post #10 of 15
Thread Starter 

post #11 of 15

Madcane it looks great!

 

Just something to try sometime and it will take your Pulled Pork to another level. Mix up some of Chef JJ's Finishing sauce. Use it very sparingly. Always keep a bottle in the reefer. Its can save a dry butt, but even more the subtle spices and flavors marry to the pork and give it that added something in taste. Its not something people will say, What is that sauce you used its great. But when used sparingly the flavors all just meld together and you can't tell its on the meat, only that "your smoked Pulled pork is better than mine. Maybe the smoker? Hmmmm..... Mmmmm"

 

Listen, when you do finially use some (and everyone gets there sooner or later), you can think of me suggesting it to you and wonder what took so long.

 

http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

 

BTW I add a little honey and apple cider to mine also. 

 

Its a miracle elixir for pulled pork, its make great pork even better and it makes terrible pork good. You just can't loose.

post #12 of 15

Nice job on the PP & meatballs!!

 

Al

post #13 of 15
Seems like I always finish my butts and brisket at bed time so I pour off the juices to refrigerate, stretch wrap and foil the meat, then put the meat in a cooler packed to the top with towels to rest over night. It's always still hot the next day. When I slice, chop or pull the meat. Then I pour the refrigerated juices over the already juicy meat for added flavor and moisture. Oh I do remove the fat that comes to the top of the juices and then warm the juices befor adding them to the meat. Just another way of doing things to consider when a long resting time might work.
post #14 of 15
Quote:
Originally Posted by REMSR View Post

Seems like I always finish my butts and brisket at bed time so I pour off the juices to refrigerate, stretch wrap and foil the meat, then put the meat in a cooler packed to the top with towels to rest over night. It's always still hot the next day. When I slice, chop or pull the meat. Then I pour the refrigerated juices over the already juicy meat for added flavor and moisture. Oh I do remove the fat that comes to the top of the juices and then warm the juices befor adding them to the meat. Just another way of doing things to consider when a long resting time might work.

 

Just a note of Caution...Adding anything coming from the Refrigerator, should be heated to a min of 165°F. There are lots of opportunity for crosscontamination in the refer, even with something covered, though less likely...JJ 

post #15 of 15
Thank you JJ I have in the past added the juices cold to the warm meat, because I am only going to vacume pack it for the freezer. Guess I won't be doing that anymore. Thanks again I will be boiling the jucies from now on.
Randy,
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