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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-05-2013, 08:59 AM | #1 |
Full Fledged Farker
Join Date: 08-17-13
Location: Canton, GA
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Resting beef and pork
I see a lot of comments here about resting meats coming out of the smoker. I usually rest between half an hour to an hour in my oven at 170 degrees after I pull them. Does everyone rest them under heat, or in foil, or just rest on the platter prior to pulling/carving? Just curious, I want to make sure I'm not missing any tricks.
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09-05-2013, 09:09 AM | #2 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Two different things here... resting and holding. I always think you should rest to let juices redistribute and for the muscle to relax. Different times for different cuts and different prep methods. Holding implies an extended period of time holding temp for serving later. 170 is a bit high to rest or hold IMO (around 140 will avoid a lot of extra cooking and still keep the meat safe). I prefer to FTC (foil, towel, cooler) for either rest or hold but if just a rest I will often just foil it without the cooler.
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Thanks from:---> |
09-05-2013, 09:13 AM | #3 |
Full Fledged Farker
Join Date: 08-17-13
Location: Canton, GA
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Billy, any place to find those resting times or just experience trying them?
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09-05-2013, 09:17 AM | #4 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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The search engine is your friend. Not sure if there is a "list." Trial and error as well as time need is the best method. A minimum of 1/2 hour for any decent sized cut of meat (butt, brisket, etc) but I like at least an hour. The hotter you cook, the longer it takes to relax and moisten up, so plan accordingly. As for holding, I have held butts for up to 6 hours and briskets (full packers) for up to 4. If holding for a long time, I like to pull a little bit earlier than if not to avoid the meat getting mushy.
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09-05-2013, 09:21 AM | #5 |
Full Fledged Farker
Join Date: 08-17-13
Location: Canton, GA
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Thanks for the great info, sir! Much appreciated.
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09-05-2013, 09:52 AM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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The longer the rest the better the end result. I stopped using a cooler about a year ago I let it rest on the counter for a few hrs and slowly cool down into the 150's the result is better texture and a moister end product. As it cools the fibers relax and the gelatin lays in between them making it moist. If I need to hold past two hrs at that time I will put in in a low oven to keep it warm or a preheated cooler. Holding in a cooler or a low oven straight from the smoker it will continue to cook and the gelatin will still be runny ending up on the board or all over you hands not locked in the meat leaving you a dryer product. Also with a brisket never slice more than you can eat. slices will dry up because there is more surface area. I cringe everytime I see a brisket post and the whole thing is carved up it always looks dry.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from: ---> |
09-05-2013, 10:21 AM | #7 |
Full Fledged Farker
Join Date: 08-17-13
Location: Canton, GA
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Thanks Bludawg!
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09-05-2013, 11:04 AM | #8 | |
is One Chatty Farker
Join Date: 09-28-11
Location: Dallas, Georgia
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Quote:
Blessings, Omar
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Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around. |
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Thanks from:---> |
09-05-2013, 11:09 AM | #9 | ||
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
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__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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09-05-2013, 11:10 AM | #10 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Olney, MD
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Rest BEFORE pulling.
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- Jim, Olney MD |
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09-05-2013, 12:00 PM | #11 |
is one Smokin' Farker
Join Date: 07-19-13
Location: North Barrington, IL
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If you "hold" in an oven what temp do you usually set the oven at?
Have been able to hold butts pretty well by doing the foil, towel, cooler method but that strategy didn't turn out too well when I did brisket two weeks ago since I had to hold it longer than what I wanted. |
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09-05-2013, 12:41 PM | #12 | |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Quote:
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09-05-2013, 12:44 PM | #13 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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I hope you only do this in the winter! We do our best to not even turn our oven on in the summer, much less let it pump heat freely into the house. Glad our electric stove can be set to ~150°F :D
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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09-05-2013, 12:57 PM | #14 | |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Quote:
P.S. Love your Avatar, and I just moved from Denton County a few months ago. |
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09-05-2013, 01:02 PM | #15 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
My wife's old boss lives out in Princeton and we were there about a month ago. He lives in the little lake community there on the south side of 380.
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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