Long Rest - The Secret to Pulled Pork
Understand why a long rest in a cooler after smoking with KOM charcoal is critical.
Photo: Daniel - unsplash.com
Resting smoked meat is totally different from quick grilling. After 12 hours of smoking on KOM charcoal, a long rest is what makes meat melt in your mouth.
Why Smoked Meat Needs Long Rest
During long smoking (brisket, pork butt), collagen has melted into gelatin. Long resting allows meat to cool slightly while gelatin stabilizes, making it super juicy instead of dry.
What is the "Cambro" Method
This is a technique where you wrap hot meat in foil, then in thick towels, and place it in an empty cooler. The meat rests and stays hot for hours.
How Long to Rest
Unlike steaks (10 mins), a large cut of smoked meat must rest for a minimum of 1 to 4 hours. This is an absolute must for pulled pork.
The Final Result
After maintaining perfect temperature for hours with quality KOM charcoal, this final step ensures meat will pull apart perfectly.
With KOM charcoal you provide the clean wood base and perfect smoke, and with proper resting you complete your masterpiece.
