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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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10-15-2012, 03:26 PM | #1 |
Got Wood.
Join Date: 07-01-12
Location: Waterville, OH
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Pork butt rest?
I have a small 4 lb butt on the UDS right now. Is it necessary to rest it in a cooler for an hour after cooking or can I just let it rest on the cutting board for a half hour or so and then pull it? Thanks.
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"That's just, like, your opinion, man." -The Dude |
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10-15-2012, 03:32 PM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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The longer rest period is pretty important, IMHO. I always try to rest in a cooler or under a blanket for a couple of hours. Almost every time I've "rushed it" I've been a bit disappointed in the results. But, as always, YMMV!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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10-15-2012, 03:44 PM | #3 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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A longer rest is best. It'll shred a lot better too.
Remember, with bbq there's a lotta ins, lotta outs, but if you will it, it is no dream!
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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10-15-2012, 03:53 PM | #4 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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I have done both and have had butts pulled early be just as good as holding. Don't worry if you pull early.
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-Jason I didn't choose D-Canoe life.......... |
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10-15-2012, 04:05 PM | #5 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I think that even if you pull it straight out of the smoker, IF IT'S DONE, it will still pull fine. The only thing you'll notice is a lot more juice escaping. I just pull it in a pan, though and just toss the meat in the juices so they get distributed back in among the meat.
This happens often with vending for us. Sometimes we can't wait and the butt just needs pulled because demand calls for it. It all works out. A longer rest is certainly a good thing so the juices naturally distribute themselves. Kind of like cutting into a hot steak right off the grill vs letting it rest, but not as critical I don't think.
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10-15-2012, 04:55 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I prefer the longer rest and I like to let the butt cool to 175F or so, then pull. If it takes an hour, or more, than so be it. But, as Wampus says, if you cook it right, you can pull right away.
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10-15-2012, 04:56 PM | #7 | |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Quote:
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10-15-2012, 05:12 PM | #8 |
Full Fledged Farker
Join Date: 03-23-12
Location: Carlsbad, CA
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30 min rest and you will be fine
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------------------------------- John, KCBS CBJ Humphrey's Cubed Beast Backwoods Party G2, WSM 18/22 Grill of His Dreams #1 Rule of BBQ... Have fun :razz: |
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10-15-2012, 05:14 PM | #9 |
Got Wood.
Join Date: 07-01-12
Location: Waterville, OH
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Gonna rest for 1 hour in a cooler this time. Next time I will go no rest. This is my first butt so I guess I will continue to try different things until I find what works for me (and get better at this new obsession of mine)
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"That's just, like, your opinion, man." -The Dude |
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