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Old 09-24-2009, 05:52 PM   #1
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Resting, WHat s Up

I usually will let a lion or a butt rest for a half hour or maybe less. What do you guys think is an appropriate amount of time. I have heard up to 2 hours, does it make a difference? This goes for 4 lbs of loin as well.

Thanks in advance.
Bryan
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Old 09-24-2009, 06:22 PM   #2
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Have no idea as to what the advantage really is. I usually pull when cool enough to use latex gloves. Have never really seen a difference whether pulled when hand burning hot or a cpl hour rest and cool to the touch. I can see it for slicing any meat as it will slice easier after cooling/resting.
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Old 09-24-2009, 06:35 PM   #3
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From what I know, resting is just letting residual heat work, and letting juice redistribute. Be careful with the leaner cuts though (pork loin), if they sit to long they might overcook themselves.
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Old 09-24-2009, 06:51 PM   #4
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Thats why I rest meat to redistribute the liquids. I was wondering if you could do it to long. Typically a large chunk o meat will gain 7 or so degrees after removing from heat so I will take a pork loin off at 155 if I can keep on it.

Is there a reason to rest for several hours or is there anyone who does this and has noticed a greater result like more tender. I want t know as my next pork butt has new guidelines per what I gain from this forum but want to see what every one else does as far as resting.
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Old 09-24-2009, 07:31 PM   #5
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I let them rest until it is cool enough to eat and they are always good...
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Old 09-24-2009, 07:39 PM   #6
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Quote:
Originally Posted by bknox
Thats why I rest meat to redistribute the liquids. I was wondering if you could do it to long. Typically a large chunk o meat will gain 7 or so degrees after removing from heat so I will take a pork loin off at 155 if I can keep on it.

Is there a reason to rest for several hours or is there anyone who does this and has noticed a greater result like more tender. I want t know as my next pork butt has new guidelines per what I gain from this forum but want to see what every one else does as far as resting.
Try pulling that pork loin sooner. I yank mine at 140* and let them rest. They are fine to eat at 145*
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Old 09-25-2009, 12:29 PM   #7
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Nick, Typically that is close to what I do, usually around 160 and it climbs to almost 166 ish. i have noticed people letting it go to 190 or so which I am will ing to try but think they get to charred on the outside at that time and temp. Sticking to my guns with the lower temp but may try resting closer to an hour in an insulated cooler.

Going to be making pulled Chicken for tomorrow and I know chicken.

Thanks all.
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Old 09-25-2009, 01:06 PM   #8
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Half a day is my favorite time frame to let stuff rest.

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Old 09-25-2009, 01:15 PM   #9
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Re: Resting, WHat s Up

Quote:
Originally Posted by bknox
I usually will let a lion or a butt rest for a half hour or maybe less. What do you guys think is an appropriate amount of time. I have heard up to 2 hours, does it make a difference? This goes for 4 lbs of loin as well.

Thanks in advance.
Bryan



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Old 09-25-2009, 01:42 PM   #10
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I m guessing about 3 feet by 2 feet. Its a chargriller.
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