chef jimmyj
Gone but not forgotten. RIP
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- May 12, 2011
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It is a common practice to Rest cooked meat. The theory is, as meat cooks the protein in the muscle coagulates and releases, actually squeezes out, moisture in the muscle fibers. The heat adds energy to the moisture and this can generate pressure. A hot chunk of meat that is cut fresh off of heat will rapidly release the moisture and all those tasty juices run all over the cutting board. The point of resting is to allow the meat to cool to a point that pressure drops and the moisture stays in and around the muscle fibers. There is a lot of misconception on how long this Rest period needs to be. I have seen frequent posts to Newbies like, " A Butt needs to rest 1-2 hours in a cooler to reabsorb the juices. " The fact of the matter is, it does not take that long. A properly cooked Butt, an IT of 200-205°F, where the bone wiggles free and comes out clean, can be pulled after a 30 minute rest on the counter. If you are really tight for time, hungry family or quests that have been staring at you and smoker, you don't have rest at all! " Yeah Chef, but what about all the juices running out!?! "...WHO CARES, it's Pulled Pork, you are pressed for time and are most likely pulling the meat in the Pan that will be taken to the table. Any juices that come out are just going to be mixed in after the meat is pulled or will combine with whatever Finishing Sauce you are adding and tossed into the meat anyway. The only time a Rest and again, 30 minutes is plenty for stuff like Butts, Brisket, Turkeys or any large cut, is when you plan to Slice the meat. You absolutely can rest longer, wrapped in foil, towels and in a cooler if needed, like when the meat is done but the sides or the guests are not ready to eat, but it is not absolutely necessary to rest 1-2 hours.
Now I must go back to the words, " Properly Cooked Butt "...If the IT is 200-205°F and that is the only test of doneness you go by, there is a good possibility that some of the internal muscles are fully cooked but not quite ready to easily pull or fall apart. A rest of an hour or more, in a cooler, not only retains moisture but lets the residual heat Carryover Cook the meat, breaking down the remaining connective tissue and the Butt will just about fall apart on it's own.
So it you want perfectly cooked, moist meat with max Bark, cook the meat to the desired IT, 120 (Rare), 130 (Med/Rare), 140 (Medium), or 200°+or - with a probe test, it slides in with no resistance and/or the bone comes out easily, Rest 30 minutes and have at it. I hope this helps clear things up...JJ
Now I must go back to the words, " Properly Cooked Butt "...If the IT is 200-205°F and that is the only test of doneness you go by, there is a good possibility that some of the internal muscles are fully cooked but not quite ready to easily pull or fall apart. A rest of an hour or more, in a cooler, not only retains moisture but lets the residual heat Carryover Cook the meat, breaking down the remaining connective tissue and the Butt will just about fall apart on it's own.
So it you want perfectly cooked, moist meat with max Bark, cook the meat to the desired IT, 120 (Rare), 130 (Med/Rare), 140 (Medium), or 200°+or - with a probe test, it slides in with no resistance and/or the bone comes out easily, Rest 30 minutes and have at it. I hope this helps clear things up...JJ
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