Should I rest bbq before pulling/slicing?


 
S

Stone

TVWBB Super Fan
I should know this by now. I just pulled a brisket flat and two shoulders off the bullet after a 14 hour smoke. They don't need more cooking, but should I foil and let them sit before pulling/slicing? Or is this not necessary?
 
Hey Stone,

I would. If they don't need more cooking, just let them cool for 10 min or so then wrap in foil. I don't think an hour or two will hurt anything.

Happy Easter.
 
Stone yes I would let them rest wrap them in foil and place them in a cooler with a towel around them, I would also rest the brisket the same way.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stone:
I should know this by now. I just pulled a brisket flat and two shoulders off the bullet after a 14 hour smoke. They don't need more cooking, but should I foil and let them sit before pulling/slicing? Or is this not necessary? </div></BLOCKQUOTE>

Always (IMHO)
 
Meat should be rested after cooking so that interior juices can redistribute. Timing depends on thickness. If no residual cooking is necessary meats can be rested simply rented with foil. Briskets need about 20 min (for packers and hefty, less for thin flats); butts need 30-45.

Anything cooked at high heat (whether barbecue or not - rib or loin roasts, whole tenderloins, steaks, whatever) will continue to cook when removed from the smoker, oven or grill. Wrapping these items tightly will intensify this residual cooking because the heat is more contained. Keep this in mind.
 
Stone,

From a practical standpoint, I find that barbecued pork is just too hot to pull unless I let it rest several hours. With thick gloves it is barely tolerable by then.

Jim
 
It's always less stress to get it done ahead of time and rest. I think it improves quality to rest. 99 cent cotton gloves under exam gloves is a great trick I picked up from Minion.
 
I've let my Pork Butts rest as long as 4 hours wrapped in H.D. Foil & Towels inside a Coleman Cooler. Fantastic! Best Pulled Pork I've ever made. Use rubber BBQ gloves and heat isn't an issue. I like my food hot. Not cooled down. Thats also one of the reasons I wrap it up so much and put it in a cooler. You need to maintain some of the heat while resting so the meat continues to cook for a little while. Thats why people pull various cuts of meat off at various temperatures and let rest for a time that they think is appropriate for the desired result.
 
Let it rest! I know mine and my wifes tummys are always growling just from smelling the meat ,but it will be better.
 
rest it did. Wonderful pork. Everyone loved the brisket, but I thought it was a little dry. I'd never cooked just a flat before, and I think 13 hours was a little long.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stone:
rest it did. Wonderful pork. Everyone loved the brisket, but I thought it was a little dry. I'd never cooked just a flat before, and I think 13 hours was a little long. </div></BLOCKQUOTE>

Did you note the (meat) temp when you took it off? Remember; it continues to cook for a little while while resting. In other words if you pulled it off at 145, pull it off at 140-142 (just an example).
 
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