Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Minimum pork butt rest/FTC time?

Is there a minimum recommended rest period before pulling a pork butt? Cook is running slow today...
LBGE & SBGE.  Central Texas.  
·

Comments

  • travisstricktravisstrick Posts: 4,774
    Not really. I like to let it cool till I can touch it but that's it.
    Be careful, man! I've got a beverage here.
    ·
  • Mattman3969Mattman3969 Posts: 4,299
    I hardly ever rest. Maybe a foil tent for 15 mins or so then pull and eat

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
    ·
  • Hi54puttyHi54putty Posts: 1,551
    I let mine sit on the counter for about 30 minutes.
    XL,L,S 
    Winston-Salem, NC 
    ·
  • Ragtop99Ragtop99 Posts: 1,339
    Straight from the grill to pulling it unless I finished early.  It's a bit challenging to pull when it comes off the grill, but I'm rewarded with fresh hot pulled pork to snack on while I'm pulling.  yummy!
    Cooking on an XL and Medium in Bethesda, MD.
    ·
  • jaydub58jaydub58 Posts: 1,449
    As mentioned above, no minimum, really.  Just let your schedule set the pace.  
    John in the Willamette Valley of Oregon
    ·
  • nolaeggheadnolaegghead Posts: 13,483
    If you're ready to eat immediately, don't tent it....let it cool down like Travis said so it's not so damn hot.  If I'm eating in an hour, I'll let it sit on a cooling rack for an hour.  When you pull it and it's 200F, the moisture comes out as steam.  Not that you can't replace it with a finishing sauce, but there's no need to tent or FTC  unless you're holding it for a prolonged period of time.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • Crispix49Crispix49 Posts: 190
    If I'm not FTCing, I'll just let it sit on counter for 30-60 min. It's too damn hot to handle before that.
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
    ·
Sign In or Register to comment.