First Cook Related post.....

[Lax71vcu]

Sorry if this has been coverd but couldn't find with search.
Resting Pork after a smoke (in this case bone in butt 8lbs 2 oz for PP)
Wrapped in foil and towel then in cooler.

Time? Is there such thing as too long?

My first butt I rested for 5 hours and it came out GREAT! (Early same weight at 7lbs 4 oz) Really moist. My second was more dry but was rested for 7 hours (smoked from 11:15am to 1am. IT of 198 when pulled). Put into cooler and went to bed. Woke at 8 am and shredded. Meat was tender pulled easily but just not as moist. Could that just be the different characteristics of the two cuts of meat or was it the amount of resting time?

Just wondering and thanks for the feedback!

 

[SmokinAl]

A couple of hours of rest shouldn't make that much difference.
I rarely rest mine more than 1/2 hour on the counter with a foil cover.
Just enough time to pull it with my gloved hands without it being too hot.
A good finishing sauce is a must too, I use SOFLAQ'uers. Here is his recipe.
It's simple but very good.

SoFlaQ’uers finishing sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

Hope this helps!
Al

 

[ab canuck]

I am in the same boat, I will give it a 1/2 hr to rest maybe hr. then pull sauce and serve...

 

[davidhef88]

You definitely can’t go wrong with that simple yet perfect finishing sauce. I would also consider pulling the meat out of the smoker a couple degrees earlier.

 

[Lax71vcu]

I greatly appreciate all the quick advice! I left the juices from the drip tray (MES 30) outside last night (10F) then used the jus this morning to put back over and it was perfect! I will also look to making some finishing sauce.

David I think I agree I will pull a few degrees earlier. Problem was I did this smoke while away and wasn't able to come back to pull before 1:00am. I could have been at 198 for awhile thus leading to a little drier result. Good news is the jus from the cook worked perfectly!

Got this idea from a Bearcarver post..... THANKS!!!!
All the reading paid off!!!

 

[Lax71vcu]

One More follow up question.
Vent and Chips.
My first two smokes I have kept the vent on my MES30 completely closed. (Even modified to be able to close more). Both Butts have Turned out GREAT.

After the cook in both cases the chip tray has black chips in it. No ashes. I have used apple wood both times.

After reading forum after forum about these topics I see many are smoking with vent open. Does this dry out your meats?

I have been setting up my cooks with no fluids in water pan. Just rub and cook pork butts. Both butts have been perfect. Moist ( on second cook simply added cook juice to bring moisture back to Pulled Pork) and great smoke flavor.

Tomorrow I will cook a boneless pork butt (5lbs) and am considering not changing anything as I have had good results. In an effort to get better/ more burn on my chips I am thinking about trying to open vent about 1/2 way and see if I get a different result. Any advice is much appreciated!

 

[gmc2003]

With the top vent closed your creating an environment for stale smoke. You need the air to circulate around the meat and slowly exit the cook chamber. Since I don't own a MES please don't take my advice as gospel.

Chris

 

[GaryHibbert]

Chris is right about the vent. ALWAYS keep the exhaust vent on a MES wide open.
And I agree with AL about SoFlaQuer's finishing sauce--its my go to sauce for pulled pork.
I always take my pork butts to 205 for pulled pork.
Gary