![]() ![]() When you rest a piece of meat after cooking, all you are doing is allowing the internal temperature to drop slightly so that the meat gets a chance to reabsorb the moisture. If you slice into the pork butt right away, the temperature will force the juiciness out of the meat and it will end up all over your cutting board, table, or floor. When you remove the pork butt from the smoker, the surface is very hot and the internal temperature is forcing moisture to the surface. In order to get through the stall, most pitmasters will wrap their pork butt in butcher paper and put it back in the smoker until it hits the proper internal temperature of about 205-degrees. This evaporation is what causes the stall when smoking meat. As the internal temperature of the meat increases, moisture is pushed to the surface.Īt a certain temperature – usually, about 165 degrees – the surface of the meat will hit the temperature when moisture begins to evaporate. ![]() When you are smoking a pork butt roast, the smoker temperature is typically between 225 and 250 degrees, hot enough that the meat will slowly cook but not so hot that it will dry out and shrivel up to nothing. Resting meat after cooking isn't a magical process. Letting Meat Rest After Cooking: How It Works You'll also sacrifice the juiciness that you really need if you are going to be reheating leftover pork butt. While skipping the resting step won't ruin your meat, you also won't get the tender, juicy, delicious results you want. We'll admit, sometimes, the hardest part of the process is having the patience to let the meat rest before we grab our favorite carving knife and get after that delicious smoked pork butt. It also takes patience to let a perfect pork butt rest after smoking. It takes a lot of patience to properly marinade a pork butt roast, and a lot of patience to carefully smoke it low and slow. Let's talk about one of the biggest secret weapons that pitmasters possess – patience. ![]()
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