Noob here.
My question: I'm about to smoke a korobuta pork shoulder. How long do I need to let it hold after I pull it off the smoker?
I read through some brisket threads and noticed some people saying that you need to let brisket hold after you pull it off for hours before you slice and serve. Someone even said that the time off of the smoker is almost as important as the time on the smoker (or something like that).
I'm wondering if the same applies for pork shoulder? So far - all the recipes and notes I've seen here just say let it rest for an hour or however long you need to before serving (without letting temp drop below 145). Haven't seen references to the post-smoke hold being as important for pork shoulder...
My question: I'm about to smoke a korobuta pork shoulder. How long do I need to let it hold after I pull it off the smoker?
I read through some brisket threads and noticed some people saying that you need to let brisket hold after you pull it off for hours before you slice and serve. Someone even said that the time off of the smoker is almost as important as the time on the smoker (or something like that).
I'm wondering if the same applies for pork shoulder? So far - all the recipes and notes I've seen here just say let it rest for an hour or however long you need to before serving (without letting temp drop below 145). Haven't seen references to the post-smoke hold being as important for pork shoulder...
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