Just realized I've been rushing my pork shoulder rest for years

I always pulled it after an hour, but last weekend I let one sit in a cooler for three hours because we got delayed. The meat was so much juicier and pulled easier! How long do you all rest a big cut like that?

3 comments

3 Comments

dylanfisher29d ago

Nah, an hour is plenty! Honestly, after that you're just letting it get cold for no real gain. I've never noticed a difference past sixty minutes.

thomas.parker29d agoTop Commenter

I read a study that said two hours is the sweet spot.

max41529d ago

Honestly, the "no real gain" part isn't right. That study Thomas mentioned is probably about the chemical processes. The first hour is mostly just absorbing moisture, but the second hour is where the structure really sets and the inside finishes cooking evenly. If you cut it at an hour, the center can still be a bit gummy.