Barbacoa
- Thread starter Erik G
- Start date
Yeh, I knew if I just stated barbacoa, you would use the traditional method of the head (more importantly, the delicious cheeks).
I am more looking for something a little stewy.
I am thinking of using a combination of dried peppers, possibly guajillo, ancho and california (my friends mother uses only california and it comes out amazing). Toast and then boil in water. What else do you think I should add?
Does it make a difference what kind of chuck roast I use (flavor or texture wise)? My friends mom does not use chuck, but rather a beef roast that has netting around it (not sure what though). Thanks.
Erik
I am more looking for something a little stewy.
I am thinking of using a combination of dried peppers, possibly guajillo, ancho and california (my friends mother uses only california and it comes out amazing). Toast and then boil in water. What else do you think I should add?
Does it make a difference what kind of chuck roast I use (flavor or texture wise)? My friends mom does not use chuck, but rather a beef roast that has netting around it (not sure what though). Thanks.
Erik
K Kruger
TVWBB 1-Star Olympian
Are you sure she is not using pork or goat? Depending on region in Mexico--if she is being traditional--other meats are used. Goat is very common.
Beef barbacoa (head) is pretty fatty. Typically it's not stringy, though many here (Texas, Calif, elsewhere) do use chuck and its texture is more chuck-like. Netted beef roasts are often rib roasts or top sirloin. Chuck eye would probably be what I would use were I cooking beef and not using the head or the cheeks alone.
I'd use mostly California with just one guajillo. Onion and garlic are musts. Some cooks add jalapeño and tomato during the cooking process (some also flavor with lime juice as well) and others reserve these items for use at serving. Typical seasoning is black pepper, oregano and often but not always, cumin and cinnamon. Bay leaf is often used if the meat is not being wrapped in maguey or banana leaves.
In Mexico barbacoa has smoky notes if it is traditionally cooked, not so much here if it is simply cooked in an oven or Crockpot. You could rub (salt, pepper, garlic, onion, a liitle ground chilie, oregano), smoke till 160s, then either wrap in leaves (and place it in a pan) or in foil, adding your aromatics to the wrapper of choice (reconstituted chiles, shredded, chopped onion, minced garlic, a bay leaf or two, a little cumin, maybe a piece of a cinnamon stick, a good squeeze of lime, some minced jalapeño, a chopped tomato), and cook till fall-apart tender. Then you'd remove the meat and solids from the wrapper, shred the meat, mix with the solids, reheat to tighten a bit, and serve--preferably for breakfast with good tortillas.
Of course, you can use--or not--whatever sutis you in terms of aromatics in the wrapper, saving others to serve fresh alongside rather than cooked with the meat.
What do you have in mind?
Beef barbacoa (head) is pretty fatty. Typically it's not stringy, though many here (Texas, Calif, elsewhere) do use chuck and its texture is more chuck-like. Netted beef roasts are often rib roasts or top sirloin. Chuck eye would probably be what I would use were I cooking beef and not using the head or the cheeks alone.
I'd use mostly California with just one guajillo. Onion and garlic are musts. Some cooks add jalapeño and tomato during the cooking process (some also flavor with lime juice as well) and others reserve these items for use at serving. Typical seasoning is black pepper, oregano and often but not always, cumin and cinnamon. Bay leaf is often used if the meat is not being wrapped in maguey or banana leaves.
In Mexico barbacoa has smoky notes if it is traditionally cooked, not so much here if it is simply cooked in an oven or Crockpot. You could rub (salt, pepper, garlic, onion, a liitle ground chilie, oregano), smoke till 160s, then either wrap in leaves (and place it in a pan) or in foil, adding your aromatics to the wrapper of choice (reconstituted chiles, shredded, chopped onion, minced garlic, a bay leaf or two, a little cumin, maybe a piece of a cinnamon stick, a good squeeze of lime, some minced jalapeño, a chopped tomato), and cook till fall-apart tender. Then you'd remove the meat and solids from the wrapper, shred the meat, mix with the solids, reheat to tighten a bit, and serve--preferably for breakfast with good tortillas.
Of course, you can use--or not--whatever sutis you in terms of aromatics in the wrapper, saving others to serve fresh alongside rather than cooked with the meat.
What do you have in mind?
My friends mom (she passed away a few months back, and no one in the family wrote down the method of making her barbacoa) would first smash garlic (with a little water) in the molcajete and then mix it with the pureed reconstituted dried california peppers and a few chili de arbol and bay leaves. Rub it over the beef roast, throw foil over it and leave it in the oven for a few hours until tender.
Larry, please do ask her. I definitely do not have my seasonings down, I will have to play around.
Kevin, I am certain it was a beef roast and definitely not a rib roast or top sirloin.
I am thinking I should salt and pepper the roast and throw in the smoker (with a small amount of hickory) until 160ish. Cover the roast with mixture of reconstituted peppers, garlic, onion and seasonings (not sure which), foil and put back in smoker until tender. Why not use the other peppers Kevin?
Erik
Larry, please do ask her. I definitely do not have my seasonings down, I will have to play around.
Kevin, I am certain it was a beef roast and definitely not a rib roast or top sirloin.
I am thinking I should salt and pepper the roast and throw in the smoker (with a small amount of hickory) until 160ish. Cover the roast with mixture of reconstituted peppers, garlic, onion and seasonings (not sure which), foil and put back in smoker until tender. Why not use the other peppers Kevin?
Erik
K Kruger
TVWBB 1-Star Olympian
If it was a beef roast and netted and neither of those two (which I didn't think would be the case either) then it is more likely a hunk of boneless chuck netted to keep it together.
Me, I'd likely use a guajillo-NM (Calif) blend, 50-50. I suggested a single guajillo because you said you liked the Califs (alone, I was thinking) so much. You could use others, certainly.
I'd likely add Mex oregano, a little thyme, a little cumin, and a teeny tiny pinch of cinnamon what you've noted. Remember to salt the mix as well.
Me, I'd likely use a guajillo-NM (Calif) blend, 50-50. I suggested a single guajillo because you said you liked the Califs (alone, I was thinking) so much. You could use others, certainly.
I'd likely add Mex oregano, a little thyme, a little cumin, and a teeny tiny pinch of cinnamon what you've noted. Remember to salt the mix as well.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
NM (Calif) </div></BLOCKQUOTE>
Kevin, isn't there a difference between new mexican and californian dried chili peppers? I always thought new mexican peppers were spicey and more flavorful compared to california dried peppers.
I just found out from my friend that his mom uses rump roast. However, now that I think about it, I think he is mistaken and she uses a cross rib roast. I guess I can always go to the supermarket she shops and find out (look for that netting).
Erik
NM (Calif) </div></BLOCKQUOTE>
Kevin, isn't there a difference between new mexican and californian dried chili peppers? I always thought new mexican peppers were spicey and more flavorful compared to california dried peppers.
I just found out from my friend that his mom uses rump roast. However, now that I think about it, I think he is mistaken and she uses a cross rib roast. I guess I can always go to the supermarket she shops and find out (look for that netting).
Erik
K Kruger
TVWBB 1-Star Olympian
Rump roasts are sometimes netted (though I have not seem that done in a while--could be in your neck of the woods). They benefit from the addition of some fat in the mix if they were trimmed well as they don't have lots of it. I'd be more partial to the cross rib, frankly.
NM and Calif are the same pepper. Your hunch is right though. Califs tend to be milder. NMs have been hybridized to produce peppers of varying heats (mild to erxtra-hot) and good flavor.
NM and Calif are the same pepper. Your hunch is right though. Califs tend to be milder. NMs have been hybridized to produce peppers of varying heats (mild to erxtra-hot) and good flavor.
Hey Kevin, she definitely used a cross rib roast.
I just purchased a 4.65 lb beef chuck blade roast for the barbacoa that will be eaten on Friday. Do you see any issues with me smoking it on Thursday to around 160°, letting it cool down and throwing it in the frig. Then on Friday, I'll rub the roast with the aromatics and seasoning* and throw in the oven until it's tender and pullable. What do you think? Thanks.
*Here's the recipe that I will use, don't hestitate to add your opinion.
I'll first toast 4 New Mexican and 2 Guajillo peppers. Then put boiling water over them for a few minutes. Throw them in the blender and then through a sieve.
I'll then toast 2 tsp of whole cumin and 1/2 tsp of whole cloves. Throw them in the grinder with 2 tsp of Mexican oregano and a teeny tiny pinch of cinnamon. Afterwards, I'll throw the entire batch of rub inside a blender with 4 cloves of garlic, 1 whole medium yellow onion, 1/4 cup of apple cider vinegar and 1 whole lime. I'll then puree and mix with the pureed chili pepper. I'll rub everything over the beef (after it has reached 160°), add 3 bay leaves and then cover with foil. I'll either throw it back in the smoker or oven until pullable. What do you think?
Erik
I just purchased a 4.65 lb beef chuck blade roast for the barbacoa that will be eaten on Friday. Do you see any issues with me smoking it on Thursday to around 160°, letting it cool down and throwing it in the frig. Then on Friday, I'll rub the roast with the aromatics and seasoning* and throw in the oven until it's tender and pullable. What do you think? Thanks.
*Here's the recipe that I will use, don't hestitate to add your opinion.
I'll first toast 4 New Mexican and 2 Guajillo peppers. Then put boiling water over them for a few minutes. Throw them in the blender and then through a sieve.
I'll then toast 2 tsp of whole cumin and 1/2 tsp of whole cloves. Throw them in the grinder with 2 tsp of Mexican oregano and a teeny tiny pinch of cinnamon. Afterwards, I'll throw the entire batch of rub inside a blender with 4 cloves of garlic, 1 whole medium yellow onion, 1/4 cup of apple cider vinegar and 1 whole lime. I'll then puree and mix with the pureed chili pepper. I'll rub everything over the beef (after it has reached 160°), add 3 bay leaves and then cover with foil. I'll either throw it back in the smoker or oven until pullable. What do you think?
Erik
K Kruger
TVWBB 1-Star Olympian
Last first:
I think: Cut the cumin to 1/2 t added to the rub. Grind more and keep on hand. Add to taste about 5-10 min before the meat is done when you oven-finish it. Cumin can overwhelm if added in quantity early. I'd cut the clove to 2 whole cloves. I'd also cut the vinegar to 1-2 T. With the lime I think you'll be good. When you are at the the oven-finish stage near the end (at the same point you'd check for a possible cumin addition) check for acidity and feel free to add a vinegar addition at that point--the last 10 min or so of cooking.
Keep the peppers under the boiling water till soft enough to blend well. I think the 4 NM 2 guajillo will be very good.
I see no issue with smoking on Thurs and finishing Friday. Cool on foil but on a rack (for air circulation) and with the foil completely open. Any juices that might exude should be kept in the foil after cooling.
I think your plan and ideas are good ones.
I think: Cut the cumin to 1/2 t added to the rub. Grind more and keep on hand. Add to taste about 5-10 min before the meat is done when you oven-finish it. Cumin can overwhelm if added in quantity early. I'd cut the clove to 2 whole cloves. I'd also cut the vinegar to 1-2 T. With the lime I think you'll be good. When you are at the the oven-finish stage near the end (at the same point you'd check for a possible cumin addition) check for acidity and feel free to add a vinegar addition at that point--the last 10 min or so of cooking.
Keep the peppers under the boiling water till soft enough to blend well. I think the 4 NM 2 guajillo will be very good.
I see no issue with smoking on Thurs and finishing Friday. Cool on foil but on a rack (for air circulation) and with the foil completely open. Any juices that might exude should be kept in the foil after cooling.
I think your plan and ideas are good ones.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Cumin can overwhelm if added in quantity early. </div></BLOCKQUOTE>
Thanks again for your help Kevin, much appreciated. Unfortunately, you just can't say something and not explain it (at least with me).
I can understand adding cumin later on to make sure the cumin isn't overpowering but what bewilders me is why can it be overwhelming if added in quantity EARLY? What I am trying to say is say hypothetically a roast needs 2 tsp of cumin. What difference does it make if I add it in the beginning, middle or end of the cook? Isn't 2 tsp 2 tsp, regardless of when it's added?
Do you think I should add or omit anything to this recipe? Thanks again.
Erik
Cumin can overwhelm if added in quantity early. </div></BLOCKQUOTE>
Thanks again for your help Kevin, much appreciated. Unfortunately, you just can't say something and not explain it (at least with me).
I can understand adding cumin later on to make sure the cumin isn't overpowering but what bewilders me is why can it be overwhelming if added in quantity EARLY? What I am trying to say is say hypothetically a roast needs 2 tsp of cumin. What difference does it make if I add it in the beginning, middle or end of the cook? Isn't 2 tsp 2 tsp, regardless of when it's added?
Do you think I should add or omit anything to this recipe? Thanks again.
Erik
K Kruger
TVWBB 1-Star Olympian
If, hypothetically, the roast needed 2 t cumin then there wouldn't be a big difference between a roast cooked with it added early and one with it added later. My suggestion is that it doesn't in actuality need that much. If you start with a smaller amount at the beginning then, not long before the braising phase is finished (or even after shredding), taste for flavor and add only what you think it needs--if any--your results will be better. If in fact you find that 2 t total works for you then you certainly could add it at the beginning next time. But I think you may well find that 'less is more' in terms of profile and balance.
For the same reason I suggested cutting the whole cloves (I think an addition at the finish unlikely) and the vinegar. A vin addition is more of a possibility but will depend on the fattiness of the roast. (Fat will soften acidity.) But if you start with more acidity than what the finish will need it is hard to back out of it. Your only real choices are water (not a real possibility here) and sugar (any more than a touch and the dish won't work, imo).
No. I think your recipe is a good starting--and quite possibly a finishing--point, so I would not add or delete now.
For the same reason I suggested cutting the whole cloves (I think an addition at the finish unlikely) and the vinegar. A vin addition is more of a possibility but will depend on the fattiness of the roast. (Fat will soften acidity.) But if you start with more acidity than what the finish will need it is hard to back out of it. Your only real choices are water (not a real possibility here) and sugar (any more than a touch and the dish won't work, imo).
No. I think your recipe is a good starting--and quite possibly a finishing--point, so I would not add or delete now.
Hey Kevin, after the roast reached 165°, I let it cool down on the counter top, then placed it in a roasting pan and foiled the entire thing. It's now in the frig. at a cool 37°.
My question pertains to reheating. What exactly happens to the meat when it's being reheated? Since I already reached 165° today, is the time much shorter now (to reach 165° again) since I already reached that temp.? How long will it take from 165° to the final temp. (pullable stage)? Would it be the same amount time if I had allowed the temp. to get to the pullable stage yesterday? I am basically comparing the temps. from yesterday (Thursday) if I had allowed it to get to pullable stage (from 165°) to today (Friday) when I am reheating to the pullable stage (from 165°). Hopefully this question makes sense.
How long do you recommend resting this after I pull out of the oven? Should I treat it like a brisket/pork butt or are we talking a few minutes?
Next question has to do with ham. I am driving along, thinking about how people complain about the "hammy taste" with pork when salt has been sitting on it too long. Does this hold true for ham also? Do we get the "hammy taste" with ham because it's ham or because of the salt reasons. I have never cooked a raw ham before. Would it taste like ham if there was no salt on there? Hopefully this makes sense. Thanks for answering my lamo questions.
Erik
My question pertains to reheating. What exactly happens to the meat when it's being reheated? Since I already reached 165° today, is the time much shorter now (to reach 165° again) since I already reached that temp.? How long will it take from 165° to the final temp. (pullable stage)? Would it be the same amount time if I had allowed the temp. to get to the pullable stage yesterday? I am basically comparing the temps. from yesterday (Thursday) if I had allowed it to get to pullable stage (from 165°) to today (Friday) when I am reheating to the pullable stage (from 165°). Hopefully this question makes sense.
How long do you recommend resting this after I pull out of the oven? Should I treat it like a brisket/pork butt or are we talking a few minutes?
Next question has to do with ham. I am driving along, thinking about how people complain about the "hammy taste" with pork when salt has been sitting on it too long. Does this hold true for ham also? Do we get the "hammy taste" with ham because it's ham or because of the salt reasons. I have never cooked a raw ham before. Would it taste like ham if there was no salt on there? Hopefully this makes sense. Thanks for answering my lamo questions.
Erik
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik G:
My question pertains to reheating. What exactly happens to the meat when it's being reheated? </div></BLOCKQUOTE>It depends on the cut but further cooking can be expected once the meat passes its previous internal or ~120/130, whichever is lower, and sufficient time elapses. It's very cut-dependent though.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Since I already reached 165° today, is the time much shorter now (to reach 165° again) since I already reached that temp.? </div></BLOCKQUOTE> It should be shorter but, again, it's cut-dependent. It will depend on the amount and previous dispersion of soft fat deposits and/or the previous rendering (or lack thereof) of connective tissue.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">
How long will it take from 165° to the final temp. (pullable stage)? </div></BLOCKQUOTE>Unknown. It will depend on the factors just noted.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Would it be the same amount time if I had allowed the temp. to get to the pullable stage yesterday? </div></BLOCKQUOTE>No. It would be significantly shorter had you cooked till pullable yesterday. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Hopefully this question makes sense. </div></BLOCKQUOTE>
It does. Hopefully my answer does.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How long do you recommend resting this after I pull out of the oven? Should I treat it like a brisket/pork butt or are we talking a few minutes? </div></BLOCKQUOTE>20-30 min is all it needs which, actually, is all brisket or pork butt need. Times longer than that are to allow for residual cooking or for holding. Residual cooking is unnecessary if the finish is already where you'd like it to be.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Next question has to do with ham. I am driving along, thinking about how people complain about the "hammy taste" with pork when salt has been sitting on it too long. Does this hold true for ham also? Do we get the "hammy taste" with ham because it's ham or because of the salt reasons. </div></BLOCKQUOTE> It's more from a combination of salt, sugar and smoke (or smoke flavoring). <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have never cooked a raw ham before. Would it taste like ham if there was no salt on there? </div></BLOCKQUOTE>No. What makes fresh hams (unsmoked, uncured pork rear leg) taste like (and/or actually become) ham is the curing process and the smoke. I do fresh hams both ways--as actual 'ham' (cured and smoked) and as roasts (usually brined than smoked/roasted). Even though the latter method involves brining and thus salt, and even though it involves smoke, the fresh hams do not look nor taste like ham. They look and taste like smoked/roasted pork loin--but, being ham, with obvious grain and textural differences. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Hopefully this makes sense. Thanks for answering my lamo questions.
Erik </div></BLOCKQUOTE>I hope I answered your questions. None are 'lamo' at all. It's precisely understanding this sort of process info that enables you to figure out a whole host of related issues when figuring out methodologies for cooks you want to do.
My question pertains to reheating. What exactly happens to the meat when it's being reheated? </div></BLOCKQUOTE>It depends on the cut but further cooking can be expected once the meat passes its previous internal or ~120/130, whichever is lower, and sufficient time elapses. It's very cut-dependent though.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Since I already reached 165° today, is the time much shorter now (to reach 165° again) since I already reached that temp.? </div></BLOCKQUOTE> It should be shorter but, again, it's cut-dependent. It will depend on the amount and previous dispersion of soft fat deposits and/or the previous rendering (or lack thereof) of connective tissue.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">
How long will it take from 165° to the final temp. (pullable stage)? </div></BLOCKQUOTE>Unknown. It will depend on the factors just noted.<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Would it be the same amount time if I had allowed the temp. to get to the pullable stage yesterday? </div></BLOCKQUOTE>No. It would be significantly shorter had you cooked till pullable yesterday. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Hopefully this question makes sense. </div></BLOCKQUOTE>
It does. Hopefully my answer does.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How long do you recommend resting this after I pull out of the oven? Should I treat it like a brisket/pork butt or are we talking a few minutes? </div></BLOCKQUOTE>20-30 min is all it needs which, actually, is all brisket or pork butt need. Times longer than that are to allow for residual cooking or for holding. Residual cooking is unnecessary if the finish is already where you'd like it to be.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Next question has to do with ham. I am driving along, thinking about how people complain about the "hammy taste" with pork when salt has been sitting on it too long. Does this hold true for ham also? Do we get the "hammy taste" with ham because it's ham or because of the salt reasons. </div></BLOCKQUOTE> It's more from a combination of salt, sugar and smoke (or smoke flavoring). <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have never cooked a raw ham before. Would it taste like ham if there was no salt on there? </div></BLOCKQUOTE>No. What makes fresh hams (unsmoked, uncured pork rear leg) taste like (and/or actually become) ham is the curing process and the smoke. I do fresh hams both ways--as actual 'ham' (cured and smoked) and as roasts (usually brined than smoked/roasted). Even though the latter method involves brining and thus salt, and even though it involves smoke, the fresh hams do not look nor taste like ham. They look and taste like smoked/roasted pork loin--but, being ham, with obvious grain and textural differences. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Hopefully this makes sense. Thanks for answering my lamo questions.
Erik </div></BLOCKQUOTE>I hope I answered your questions. None are 'lamo' at all. It's precisely understanding this sort of process info that enables you to figure out a whole host of related issues when figuring out methodologies for cooks you want to do.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
20-30 min is all it needs which, actually, is all brisket or pork butt need. Times longer than that are to allow for residual cooking or for holding. Residual cooking is unnecessary if the finish is already where you'd like it to be. </div></BLOCKQUOTE>
Thanks again for taking the effort to answer my questions. I am not certain why, but I have noticed a difference after I rest my butts for more than five hours. They come out much more moist. Ever since I stumbled on this (once I was cooking for my family and the butts came out eight hours early), I rest all of my butts for at least that long.
Erik
20-30 min is all it needs which, actually, is all brisket or pork butt need. Times longer than that are to allow for residual cooking or for holding. Residual cooking is unnecessary if the finish is already where you'd like it to be. </div></BLOCKQUOTE>
Thanks again for taking the effort to answer my questions. I am not certain why, but I have noticed a difference after I rest my butts for more than five hours. They come out much more moist. Ever since I stumbled on this (once I was cooking for my family and the butts came out eight hours early), I rest all of my butts for at least that long.
Erik
K Kruger
TVWBB 1-Star Olympian
That's because of continued cooking, especially if you are wrapping in foil and coolering. Though you might remove the butts when tender, they continue to cook in the environment created when you wrap and cooler, albeit more gently. This continued cooking means additional rendering but, wrapped, the renderings remain in the butts.
The juice redistribution that occurs during resting, viz. resting to redistribute juices after cooking, the roast simply tented or left uncovered on the cutting board, occurs within 20-30 min of being removed from the heat, less for smaller items. Additional time is unnecessary for juice redistribution. This is one of the reasons I recommend resting briskets that are cook till tender just 20-30 min. Additional cooking is not necessary and immediate wrapping and holding can cause overcooking and a drier finish. If briskets are taken to tender and holding is required, imo, it is better to rest uncovered or tented for 30 min to allow excess heat to dissipate, then wrap for holding. (Holding time possibilities are obviously shortened by this approach but I think the finish is more reliable.)
The juice redistribution that occurs during resting, viz. resting to redistribute juices after cooking, the roast simply tented or left uncovered on the cutting board, occurs within 20-30 min of being removed from the heat, less for smaller items. Additional time is unnecessary for juice redistribution. This is one of the reasons I recommend resting briskets that are cook till tender just 20-30 min. Additional cooking is not necessary and immediate wrapping and holding can cause overcooking and a drier finish. If briskets are taken to tender and holding is required, imo, it is better to rest uncovered or tented for 30 min to allow excess heat to dissipate, then wrap for holding. (Holding time possibilities are obviously shortened by this approach but I think the finish is more reliable.)