Pork Shoulder Resting times and temp you prefer to take your roasts off at.


 
T

Tom Raveret

TVWBB Pro
I'm looking to improve on my technique for what I would call the finishing stage of a Pork Shoulder cook. My technique has been to pull offf the WSM around 195 wrap in foil then rest in the oven on warm at 170 for an hour or two then pull.


1) What temprature do you like to take your shoulders of the WSM at?

2)When you hold your roasts and rest them what is your technique (do you foil, put in a cooler with towels or use and oven etc...)

3)How long do you hold before pulling your shoulders?


thanks
 
1) Anywhere from 185 - 200/when they're done
2) Foil, wrap in towel, place in towel lined cooler
3) Minimum 1 hour
 
Pretty much the same as Larry. I have pulled a few as low as 18- though. For resting sometimes I will pull within half an hour. Most the time much longer though, just depends on what the schedule is.

Clark
 
i have let mine rest using the cooler method for 3 hours, and they were still hot/warm. perfect pulling/eating temp. i find like most do, wrapping them and letting them set a while is key.
 
Unless I am going to write about it and I figure someone will ask, I don't temp anymore. I just remove when done or, if stubborn, when the butt(s) feels like it will hit done during resting. I foil wrap on removal then wrap in a towel and, if doing just two, they gp into the microwave for resting (I use a cooler for three or more). I pull when convenient, an hour, two, three--whatever--after they go to rest; no set time.
 
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