Bostons...question

[Tar54]

I have smoked approx.16 of them to date...all very delicious I might add! I have seen posts stating that they wrap the Boston after cooking and let it rest in a cooler for 1-2 hours...what benefit are you receiving from doing this? Getting ready to pull no.17 here in a few...

 

[barelfly]

Main benefit is holding for dinner time, but a few times I have smoked a butt and it took longer than expected. I was traveling to the lake with it and I pulled in 185* range and the four hour hold in the cooler with towels basically finished it to where it pulled absolutely perfectly.

 

[old sarge]

I don't know about anyone else but resting helps retain moisture and it keeps the food warm/hot till ready for serving.  I have pulled pork within 10 to 20 minutes after removing from the smoker.  I just placed it is a heavy lidded pot while we got everything else ready for dinner. But I also wrap when the butt (or brisket is finished and dinner or whatever is still a couple of hours off.  Pretty much situational dependent.

 

[swthorpe]

Wrapping and holding for 1-2 hours allows the juices to redistribute through the meat.  You might want to try this at some point and see if you notice a difference.  Pretty much the wrap and hold is good for any large cuts of meat.

 

[Tar54]

Wrapping and holding for 1-2 hours allows the juices to redistribute through the meat.  You might want to try this at some point and see if you notice a difference.  Pretty much the wrap and hold is good for any large cuts of meat.

Getting ready to pull one here in a few minutes...what do you guys wrap with? A towel? 1 or 2 layers? Thanks

 

[barelfly]

I double wrap with foil, then wrap a beach towel around it and put in the cooler.

 

[Tar54]

I double wrap with foil, then wrap a beach towel around it and put in the cooler.

Thats what I will do then...it is at 186.1 right now...Thank you....

 

[DivotMaker]

Rick, did you wrap & rest?  I believe this is critical for any large cuts, and even steaks on the grill.  During the final stages of cooking, the rendering fat inside the meat is on a pathway out of the meat.  By double-wrapping in foil, and resting at least an hour, you reverse that flow, and those juices are reabsorbed in the meat and retained.  If you've ever cut into a steak fresh off the grill, and your plate instantly filled with the juices, you experienced what resting reverses!

 

[Tar54]

Rick, did you wrap & rest?  I believe this is critical for any large cuts, and even steaks on the grill.  During the final stages of cooking, the rendering fat inside the meat is on a pathway out of the meat.  By double-wrapping in foil, and resting at least an hour, you reverse that flow, and those juices are reabsorbed in the meat and retained.  If you've ever cut into a steak fresh off the grill, and your plate instantly filled with the juices, you experienced what resting reverses!

I did! for 1.5 hours...we couldn't take it any longer! It was moist and delicious!Double foil wrapped and then wrapped a towel around that and let it set in the cooler..

 

[DivotMaker]

Great Rick!  I usually rest an hour.  Longer, if done early, but an hour seems to do the trick, for me.