We strive to provide you with authoritative, trustworthy, and expert advice. In doing so, the staff at bbqdropout.com performs extensive research, editing, and fact checking to every post on this webiste. If you feel that this article can improve, please feel free to reach us at staff@bbqdropout.com
Before continuing this article, I wanted to let you know that I have a YouTube channel where I showcase all sorts of video content related to BBQ. Subscribing would mean a lot to me, and I very much appreicate all the support!
If you’re a barbecue enthusiast, you know that smoking a pork shoulder or brisket is a time-consuming process. But have you ever wondered why you should let the meat rest before slicing into it? In this blog post, we’ll explore the reasons why letting your pork shoulder rest in a cooler is crucial for achieving the perfect barbecue.
First of all, it’s important to understand that when you pull a pork shoulder off the smoker or out of the oven, it’s still at a very high internal temperature of around 200 degrees. If you were to immediately start slicing into it, all that hard work would be for nothing as the moisture in the meat would quickly evaporate.
That’s why letting the pork shoulder rest in a cooler for a period of time is crucial. It allows the internal temperature to come down to a more manageable level of around 165-175 degrees. As the temperature cools, the collagen and juices in the meat start to seep back in, resulting in a more tender and juicy pork shoulder.
You may have noticed that at a barbecue restaurant, the pork shoulder is often wrapped in Saran Wrap or butcher paper. This is because they pull it out of a warming oven after it has had time to rest. This is why famous barbecue places like those in Austin, Texas, have such immaculate and juicy pork shoulders.
In conclusion, if you want to achieve the perfect barbecue, don’t overlook the importance of letting your pork shoulder rest in a cooler for a significant period of time. Your taste buds will thank you!
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.