Charlotte, NC area: hate on OP, houses, boats & hoes

I’ve always rested it, out of the oven. Probably keep doing that

 

the juices don’t need to “redistribute” if you are going to shred it anyway and toss it around back in said juices.

Anything else that doesn’t get shredded, yes, let it rest.

 

When an whole piece of intact muscle meat such as a butt, shoulder, brisket etc is cooked to high enough temp to render fat and connective tissue the fibers of the meat or being tensioned and constricted. Think of somebody ringing out a wet towel...when the meat is allowed to rest its able to absorb some of those juices back and the meat(muscle) fibers are able to relax.

Your much better off resting. Just my .02

 

I rest it for about 30 minutes, only so I don’t burn my fingers. After that long on the smoker I’m ready to dig in. Last one I did:

 

Before I turn this into a pissing contest I’ll just say that Malcom doesn’t rest his pulled pork, neither do I, and no one has ever complained that it wasn’t good. I’ll bow out respectfully now.

 

Well he sauces, back on the grill, then pulls and rests for 15.

 

Probably not going to hurt anything either way.

 

Did you get some glove liners yet so you can handle touching hot meat?

That was a life changing moment when I learned about them.

 

No pissing contest. Its all subjective POV's. We can all argue about what color coilovers are best for a day and its considered business as normal. But if somebody disagrees about how you cook your meat and now its a pissing contest. No its not. Its a disagreement.

Business as normal really.

 

At the end of the day, they way you treat your Meat is your own business.

 

If your coils aren't silver, then you are doing it wrong.

 

Who wants to get a bbq team formed and start competing

 

Well, that escalated quickly...

 

between us know-it-alls joining forces, surely we are to win.

 

Y'all would still be arguing over the best way to heat the smoker while the tasting was already going on...

 

It's called pulled pork not attack it with wannabe wolverine hands

I have a few pairs of gloves meant for doing that.

Newp because they cook other things besides butts and whole hogs and anything beef is not BBQ. Yep I said it keep that TX crap outa here. No ketchup, mustard, or mayo based sauces either that's for the weak!

 

You know what’s really good on a smoker, and easy? Stuffed mushrooms. They absorb that smoke flavor in just 30 minutes or so. I usually throw some on as the meat is finishing up.

This was pork belly, half burnt ends and half shredded with stuffed mushrooms and stuffed Anaheim peppers. Smoked over hickory and charcoal:

 

Haha, I’m inpatient and got sick of burning my fingers. Maybe I should look into these gloves. Ever seen the drill attachment that guys use to shred butts in a bucket? Talk about making quick work of it.

 

That looks amazing

 

bro. Go to tractor supply and get a dozen pair of white cotton gloves for <$10 and put your nitrile gloves on over that (get the next size up). Game. Changer.