Author Topic: Bostons...question  (Read 3004 times)

Tar54

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Bostons...question
« on: February 24, 2018, 01:18:48 PM »
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...
Rick from Central Indiana
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barelfly

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Re: Bostons...question
« Reply #1 on: February 24, 2018, 01:41:44 PM »
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.
Jeremy in NM
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old sarge

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Re: Bostons...question
« Reply #2 on: February 24, 2018, 01:42:17 PM »
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.
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swthorpe

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Re: Bostons...question
« Reply #3 on: February 24, 2018, 01:44:03 PM »
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.
Steve from Delaware
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Tar54

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Re: Bostons...question
« Reply #4 on: February 24, 2018, 01:56:12 PM »
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
Rick from Central Indiana
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barelfly

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Re: Bostons...question
« Reply #5 on: February 24, 2018, 02:09:38 PM »
I double wrap with foil, then wrap a beach towel around it and put in the cooler.
Jeremy in NM
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Tar54

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Re: Bostons...question
« Reply #6 on: February 24, 2018, 02:35:58 PM »
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....
Rick from Central Indiana
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DivotMaker

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Re: Bostons...question
« Reply #7 on: February 25, 2018, 05:16:23 PM »
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!
Tony from NW Arkansas
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Tar54

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Re: Bostons...question
« Reply #8 on: March 09, 2018, 07:11:08 PM »
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..
Rick from Central Indiana
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DivotMaker

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Re: Bostons...question
« Reply #9 on: March 12, 2018, 08:46:05 PM »
Great Rick!  I usually rest an hour.  Longer, if done early, but an hour seems to do the trick, for me.
Tony from NW Arkansas
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