{"id":9608,"date":"2022-12-24T08:18:04","date_gmt":"2022-12-24T08:18:04","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=9608"},"modified":"2023-09-12T16:47:08","modified_gmt":"2023-09-12T16:47:08","slug":"how-long-to-let-pork-butt-rest","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/how-long-to-let-pork-butt-rest\/","title":{"rendered":"How Long To Let Pork Butt Rest: The Final Cooking Phase"},"content":{"rendered":"\n

The USDA recommends resting pork for at least 3 minutes<\/a> before carving. 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.<\/p>\n\n\n\n

In my four years working as a rookie chef, I have always been directed to carve pork shoulder and pork butt after resting. The one time I carved pork butt that was not rested, I was surprised by all the juices that trickled onto my chopping board.<\/p>\n\n\n\n

Needless to say, my pork butt roast ended up too dry and tough for pulled pork and lacking in flavor.<\/p>\n\n\n\n

I put this article together to explain how and why to let pork butt rest. 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<\/a>.<\/p>\n\n\n

\"How<\/figure>\n\n\n

Why Do We Rest Pork Butts? Here’s How It Works<\/h2>\n\n\n\n

There are two important reasons why you should let large cuts of meat rest.<\/p>\n\n\n\n

To Account For Carryover Cooking<\/h3>\n\n\n\n

Carryover cooking refers to the extra time food continues to cook off the heat source<\/a>. It is more impactful on larger cuts of meat like pork butts and pork shoulder that require longer cooking times.<\/p>\n\n\n\n

These cuts have a higher heat capacity. This means that they are capable of absorbing and preserving a lot of heat during the cooking process. This heat continues cooking the pork even after you take it off the smoker.<\/p>\n\n\n\n

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\u00b0F-7\u00b0F less than your target temperature: to account for carryover cooking.<\/p>\n\n\n\n

Redistribution of Juices<\/h3>\n\n\n\n

When meat is subjected to heat, the protein fibers become firmer and shorter, wringing out their moisture content.<\/p>\n\n\n\n

Starting at the core, the pork butt will expel its moisture upwards towards the surface of the meat cut.<\/p>\n\n\n\n

At between 150\u00b0F-170\u00b0F,<\/a> the surface of the meat will get to high temperatures and evaporation will begin. This causes the stall when smoking meat. This is when the meat temperature stops rising. The stall can last for up to seven hours.<\/p>\n\n\n\n

When you take the roasted meat from the smoker and cut it right away, all the moisture beneath the surface comes flooding down your cutting board and working surface, along with the flavor from any marinade and brine.<\/p>\n\n\n\n

When meat rests, the internal temperature slightly drops. The protein fibers relax and reabsorb a good amount of moisture and flavor all through the meat. This is another important reason why you should let pork butt rest.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n