[quote=love2"Q";701692]that a fatty i spot on there too ?
You have a sharp eye, this perticular one ended up being what i call a biscuit and gravy fatty wellington. Wrapped in biscuit dough, back in the smoker and topped with peppered milk gravy. Do u ever visit smokingmeatforums.com? Judging by ur screen name, i think ud like it
Originally Posted by GhettoRacingKid
a 3 hour rest?
I never heard of letting a meat rest for that long. Ive also never smoked anything like that before. Does it help in the redistribution of moisture and does it help the meat hold on to it?
Yep, it redistributes the moisture and by putting it in the cooler, it stays hot longer which breaks down the conective tissues even more and renders more fat out of the butt. IMHO, this has to be done to a butt for it to me done right. i let one rest for 6 hrs once b4, (i fell asleep)
Originally Posted by Sedagive
I do the same thing. After the butt is finished cooking, I wrap it real good in foil, then wrap a couple of bath towels around it and let it sit in an empty igloo ice chest for a few hours. It comes out hot, juicy, and falling off the bone tender.
I dont use the foil, but this is about the same thing that i do. I just put in the cooler and cover it with towells. I have a cooler that i use ONLY for pork butts