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#PULLED PORK REST TIME HOW TO#

There is a large window between not done and when it would be overdone so the chance of making a mistake a lot less likely. You can rest your pork butt up to 5 hours or until the internal temperature drops below 140° Fahrenheit. Resting your pork butt for this amount of time will allow the muscle fibers in the meat to relax and help to redistribute the juices. Pork butt is the most forgiving meat to cook. You should aim to rest your pork butt a minimum of 1-2 hours before pulling it. You can use pulled pork in a lot of different recipes and, let’s be honest, it’s just delicious.

#PULLED PORK REST TIME HOW TO#

In this video David Huff shows you how to make juicy, tender pulled pork that will impress your guests. If you’re new to smoking and wondering where to start – try the pork butt. Prep Time:20 Minutes | Cook Time: 8 Hours | Total Time: 8 Hours 20 Minutes Be sure to remove any excess fat, sinew or connective tissue. After resting, open up the foil and pull the meat apart using either gloved hands or two forks. After 10 minutes, close the foil and place the pork butt on the counter for at least an hour to rest or in a cooler to rest for up to 4 hours as long as the internal temp of the meat stays above 145✯.

Remove from the smoker and open the foil to vent some of the steam to prevent overcooking the meat.

Continue cooking until a meat thermometer or toothpick goes into the pork butt with very little resistance and the bone feels like it can be pulled out cleanly (about another 2 hours).

Wrap the meat tightly in the aluminum foil and return to the smoker. The internal temperature should be about 160º-165º F. Smoke until there is a nice mahogany color on the outside of the pork butt and it has formed a nice bark (about 5 hours).

Place the pork butt fat side down in your smoker.

Apply a generous coating of Bad Byron’s Butt Rub on the entire surface of the pork butt, then do the same with the Head Country seasoning.

Trim the pork butt of any extra fat leaving about a 1/4″ of fat on the fat cap side.

Fruit, nut or hardwoods, pork loves them all.) Pellet/wood of your choice (There is literally no wrong choice here.Bad Byron’s Butt Rub (or your favorite rub).Head Country Original Championship Seasoning (or your favorite pork seasoning).