Rest or don't rest pork butt???

Discussion in 'Pork' started by pg77, Aug 19, 2017.

  1. pg77

    pg77 Fire Starter

    I've seen some recipes that call for pulling a pork butt apart right off the smoker and some suggesting wrapping in foil and resting. Tomorrow will be my first time smoking a butt, anyone have any suggestions or advice from experience? Thank you in advance.
  2. schlotz

    schlotz Meat Mopper

    Once the IT has hit the 200 deg mark, the smoker has done its job BUT.... Wonderful things happen to flavor when the butt is then rested for two hours.  Suggest you wrap, place in alum pan and into a cooler with towels below and above. 
  3. pg77

    pg77 Fire Starter

    Ok thank you. Does the rest time vary depending on the size of the butt?
  4. schlotz

    schlotz Meat Mopper

    Not really, but remember food safety. Keep meat above 150.  
  5. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I never rest more than 15 minutes.

    I recently watched a video of Chris Lilley taking butts off the pit and pulling immediately so at least one professional doesn't bother with "resting".YMMV [​IMG].
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I rest mine for about 30 minutes!

    Just to get it to cool down enough so I can pull it with silicone gloves.

  7. I've never tried not resting at least 30-40 minutes simply because that's what conventional wisdom says...if you try without resting, let us know how you like it.

  8. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    I generally pull a chunk off the butt to pull for supper. The rest of the butt sits on te counter to cool while we eat.

  9. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    That is the only reason to wait . You just spent how many hours melting  collagen ?  wait til it 's cool enough to handle , and get after it . 
  10. griz400

    griz400 Master of the Pit

    Let it rest,then you can make or finish all your side dishes ,, then pull it all apart, and enjoy 
  11. heavyd4561

    heavyd4561 Fire Starter

    I always foil and rest in a cooler for 30 after my cook. Like Griz said, gives you time to get everything else ready
  12. I'm the same as most of you. I let it rest long enough to let it cool so that it doesn't burn me when I pull it! I take mine off the smoker at 190.

    I read an interview with Myron Mixon who said resting is "BS" (to put it nicely).

    I love making pulled pork, but I think the pulling part is the biggest pain in the rear! It's just so tedious! lol I do love the result, though!
  13. For me pulling is the BEST part of the smoke...that's when I, as Pit Meister, get to make my plate...picking off all those delicious bits of charred goodness stuck to the grate and selecting a few of those pieces of perfectly balanced fat to meat to bark hunks to savor with nothing added...just the sweet juicy fruit of my efforts.'s a little selfish, and yeah, I should mix them in but...

  14. Ha! That's so true! We do get to taste the best pieces as we're pulling it! The thing is, by the time it's done I don't want to make a plate because I'm full! haha!

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