How Long To Let Pork Shoulder Rest Before Pulling The science of evaporation is used in both resting and using the Texas Crutch to get your meat through the stall to assure great cooking outcomes. The temperature will drive the juiciness out of the pig butt if you slice into it straight away, and it will end up all over your cutting board, table, and floor.Īll you’re doing when you rest a piece of meat after cooking it is letting the internal temperature to decrease slightly so the flesh can reabsorb the moisture. The surface of the pig butt is quite hot when you pull it from the smoker, and the interior temperature is driving moisture to the surface. Most pitmasters wrap their pig butt in butcher paper and return it to the smoker until it reaches the appropriate internal temperature of roughly 205 degrees in order to get through the stall. When smoking meat, this evaporation is what causes it to stall. When the surface of the meat reaches a specific temperature, usually about 165 degrees, moisture begins to evaporate. Moisture is pushed to the surface when the internal temperature of the meat rises. When smoking a pork butt roast, the temperature in the smoker should be between 225 and 250 degrees, hot enough for the meat to cook slowly but not so hot that it dries out and shrivels up to nothing. It’s not a magical technique to let meat rest after it’s been cooked. How long should pork be allowed to rest before being pulled? This allows the meat to absorb as much moisture as possible while maintaining a high level of heat. However, if time allows, we recommend taking a 30-45 minute break. Always let pork shoulder rest for at least 15 minutes before attempting to peel it apart.
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