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pork butt wrap and put in a cooler to rest how long do you let it rest before you pull?

pigskin73
pigskin73 Posts: 11
in Pork
 My current temp is 178.
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Comments

  • blasting
    blasting Posts: 6,262
    Hi pigskin.  Welcome

    They say that pork doesn't have to rest, but I've found it to be much juicier if it isn't 200 degrees when pulled.  I think the juices must evaporate.

    I let it drop to the point of being almost serving temp before pulling.

    Phoenix 
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  • saluki2007
    saluki2007 Posts: 6,354
    Techinally its ready to pull whenever you are ready to pull. You really only need to ftc (foil towel cooler) it if you finish early or need to transfer it. So if you are ready to eat, go ahead and pull it. 
    Large and Small BGE
    Central, IL

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  • bhedges1987
    bhedges1987 Posts: 3,201
    I will let it rest unwrapped for up to an hour. Normally 30+ min.  Wrapping and putting in a cooler really isn't resting. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • bhedges1987
    bhedges1987 Posts: 3,201
    But your temp at 178 would be good to pull now 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • theyolksonyou
    theyolksonyou Posts: 18,459
    If you're ready to eat, I'd unwrap and let it cool a little more so you can pull without burning your hands, or just use a couple of forks and go at it. 
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  • Chubbs
    Chubbs Posts: 6,929
    It's not a requirement to foil it for am extended rest. Just a way to hold it if finish cook early. If ready to eat, I usually pull it off grill and let it rest while set table, wash up, drink a drink or 2 and then go time. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Pull right away. It is near boiling, right? It's losing whatever residual moisture there is from water. 

    The stall is actually water being driven off. 

    The 'moisture' in pulled pork is from melted fat and collagen, not like the moisture in say roast beef, which is much cooler

    no need to rest. Best right away

    cooler it of it is done early and you need to hild it for a few hours
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  • pigskin73
    pigskin73 Posts: 11

    Thanks just pulled and had a sample
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  • lousubcap
    lousubcap Posts: 33,900
    If I read this right, your Q is coolered and currently at 178*F.  If you want to go ultra-conservative you can wait til the temp goes below 140*F, then 4 hours later pull and you will just clear the "4 hrs 40-140" guidelines.  Given you have cooked everything out of it-go til ready to pull and eat.  Chances are you will get hungry before any temperature concerns enter the equation.  FWIW-
    BTW-welcome aboard and enjoy the journey.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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