![]() ![]() Starting at the core, the pork butt will expel its moisture upwards towards the surface of the meat cut.Īt between 150☏-170☏, the surface of the meat will get to high temperatures and evaporation will begin. When meat is subjected to heat, the protein fibers become firmer and shorter, wringing out their moisture content. This is one of the major reasons why seasoned pitmasters advise taking your meat off the grill or smoker when the internal temperature gets to 5☏-7☏ less than your target temperature: to account for carryover cooking. ![]() This heat continues cooking the pork even after you take it off the smoker. This means that they are capable of absorbing and preserving a lot of heat during the cooking process. It is more impactful on larger cuts of meat like pork butts and pork shoulder that require longer cooking times. To Account For Carryover CookingĬarryover cooking refers to the extra time food continues to cook off the heat source. There are two important reasons why you should let large cuts of meat rest. Why Do We Rest Pork Butts? Here’s How It Works I have shared some tried and tested techniques that you should try, as well as answered some of your most pressing questions on resting both pork butt and pork shoulder. ![]() I put this article together to explain how and why to let pork butt rest. Needless to say, my pork butt roast ended up too dry and tough for pulled pork and lacking in flavor. The one time I carved pork butt that was not rested, I was surprised by all the juices that trickled onto my chopping board. In my four years working as a rookie chef, I have always been directed to carve pork shoulder and pork butt after resting. That said, any pitmaster worth their name will tell you that larger cuts of meat like pork butt and pork shoulder, also called picnic shoulder, should be rested for 20-30 minutes. The USDA recommends resting pork for at least 3 minutes before carving. ![]()
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