It may be a good idea to use this method if the pork is still well below your target temp when you take it off the smoker. If you choose to tent the meat with aluminum foil, it will conserve more heat, which contributes to carryover cooking. Here’s what you should know about each one. Should you leave the pork uncovered as it rests, or tent it with foil? There are advocates for both methods. This means your finished product could turn out chalky and dry. What does this mean if you cut into the meat too early? The cooking juices will spill out onto the work surface instead of incorporating themselves into the pork. During the resting period, these same fibers will relax slightly, thereby reabsorbing some of the lost fluid. When the meat is cooking, the protein fibers are firming up and expelling moisture. Second-and more importantly- resting the pork allows the juices to redistribute. Be sure to pull the meat from the smoker when it’s 5 to 10 degrees lower than your target temperature, or it might overcook. Since the average boneless pork butt weighs 5-8 pounds, the internal temperature should rise significantly as the meat rests. Larger cuts of meat are more affected by this “carryover” cooking than steaks or pork chops. The extra 5-10 degrees might mean the difference between pork that won’t shred easily and pork that will break apart at the slightest touch. There are a couple of reasons why you shouldn’t neglect the resting period when making pulled pork.įirst of all, the meat will continue to cook for a bit after you remove it from the heat. Try not to wait too long, or the meat might get cold, especially if you’ve left it uncovered. You can let the meat rest for anywhere from 15 minutes to 2 hours, but you should target the 30-45 minute range for best results. 9 In Conclusion How Long To Let Pork Shoulder Rest Before PullingĪ resting time of 30 minutes is preferable when making pulled pork.
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