3 Simple Rules for Resting Pork Shoulder After Smoking (And Why It Matters)

2025-04-19

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5 Tips: How Long to Rest Pork Shoulder After Smoking (For Perfect Pulled Pork)

Pulled Pork Resting Resting Smoked Pork Shoulder

Imagine sinking your teeth into a succulent, smoky pork shoulder, the kind that effortlessly pulls apart, releasing a cascade of juicy flavor. Achieving this barbecue nirvana hinges not only on the smoking process itself, but also on a crucial, often overlooked step: resting. After hours of meticulous smoking, allowing your pork shoulder to rest properly is paramount to ensuring a tender, juicy final product. But how long should you let this masterpiece of meat relax? The answer, while seemingly simple, involves understanding the science behind resting and tailoring the rest time to the size and specifics of your particular pork shoulder. Ignoring this vital step can result in a dry, disappointing dish, a tragic end to all your hard work. Therefore, mastering the art of the rest is just as important as mastering the fire.

Firstly, understand that resting allows the muscle fibers in the pork shoulder, which have contracted during the cooking process, to relax. This relaxation allows the juices, which have been driven towards the center of the meat by the heat, to redistribute throughout the entire shoulder. Furthermore, the internal temperature of the meat continues to rise during the resting period, known as carryover cooking, ensuring the pork reaches a safe internal temperature while simultaneously tenderizing the connective tissues. Consequently, a well-rested pork shoulder will be noticeably more tender and juicy than one that is sliced immediately after smoking. Generally, a good rule of thumb is to rest your pork shoulder for at least one hour, and up to two hours for larger cuts, wrapped tightly in foil or butcher paper. Moreover, using a cooler, often referred to as a faux cambro, helps to maintain the temperature of the pork while it rests, preventing it from cooling down too quickly. This method ensures the pork remains hot and succulent throughout the resting period, ultimately delivering a superior eating experience.

In addition to the standard resting guidelines, there are other factors to consider when determining the ideal rest time for your pork shoulder. For instance, the size of the shoulder plays a significant role; larger cuts will require a longer rest period compared to smaller ones. Similarly, the internal temperature of the pork when it comes off the smoker is crucial. If the pork is slightly below your target temperature, a longer rest will allow the carryover cooking to finish the job. Conversely, if the pork is already at your desired temperature, a shorter rest may suffice. Finally, personal preference also comes into play. Some individuals prefer a slightly firmer texture, while others prefer a more pull-apart, shredded consistency. Experimentation is key to finding the perfect resting time that suits your individual taste. Ultimately, understanding the science behind resting, coupled with careful observation and a little patience, will reward you with a pork shoulder so tender and juicy, it will be the star of your next barbecue gathering.

Understanding the Importance of Resting Pork Shoulder

Resting your pork shoulder after smoking isn’t just some culinary afterthought; it’s a crucial step that profoundly impacts the final quality of your barbecue masterpiece. Think of it as the grand finale, allowing the meat to reach its peak of tenderness and flavor. When a pork shoulder cooks, particularly at the high temperatures used in smoking, the muscle fibers tighten and squeeze out moisture. This results in juices concentrating towards the center of the meat. If you were to slice into the shoulder immediately after pulling it from the smoker, these precious juices would spill out onto your cutting board, leaving you with a dry, disappointing piece of meat.

Resting allows the muscle fibers to relax and reabsorb those flavorful juices. As the internal temperature of the pork gradually decreases, the proteins within the meat begin to loosen their grip, creating space for the juices to redistribute throughout the shoulder. This process, known as “carryover cooking,” also continues to cook the meat gently, ensuring that it reaches a safe internal temperature while simultaneously tenderizing it further.

Imagine a dry sponge. When you pour water on it, it quickly runs off. However, if you allow the sponge to sit in the water, it slowly absorbs the liquid, becoming plump and saturated. This is analogous to what happens during the resting period. The pork shoulder, like the sponge, has the opportunity to reabsorb the lost moisture, resulting in a more succulent and flavorful final product. The resting period isn’t just about moisture retention; it’s also about flavor distribution. As the juices redistribute, they carry with them the smoky flavors and seasonings that you painstakingly applied during the cooking process. This ensures that every bite is infused with that delicious smoky goodness, from the bark to the center.

The length of the resting period directly correlates with the size and thickness of the pork shoulder. A larger cut requires a longer rest, while a smaller one may need less time. As a general rule, allowing your pork shoulder to rest for at least 1-2 hours, tightly wrapped in foil or butcher paper, is essential. Larger cuts, exceeding 10 pounds, may even benefit from a rest of up to 4 hours. Using a cooler as a resting chamber helps maintain a consistent temperature during this period, preventing the meat from cooling down too quickly. Ultimately, the goal is to achieve a tender, juicy, and flavorful pork shoulder that melts in your mouth, and a proper rest is the key to unlocking this culinary triumph.

Ideal Resting Times for Smoked Pork Shoulder

The resting time for your pork shoulder will depend primarily on its size. Here’s a general guideline:

Pork Shoulder Weight	Resting Time
Less than 5 pounds	1-2 hours
5-10 pounds	2-3 hours
Over 10 pounds	3-4 hours

These are estimates, and you may need to adjust based on your specific situation. A meat thermometer is your best friend during this process. Aim for an internal temperature of around 200-205°F (93-96°C) before removing the pork shoulder from the smoker. During the resting period, the temperature will continue to rise slightly due to carryover cooking and then slowly decrease.

Wrapping for the Rest

Wrapping your pork shoulder while it rests is crucial for retaining moisture and heat. You have two primary options: foil or butcher paper. Both methods are effective, but each offers slightly different results.

Monitoring Temperature During the Rest

While resting, the internal temperature of the pork shoulder will continue to rise slightly before gradually decreasing. This is due to carryover cooking, where residual heat continues to cook the meat even after it’s removed from the heat source. It’s essential to monitor the temperature during the rest to ensure it stays within a safe range and doesn’t drop too low. A reliable meat thermometer is indispensable for this task. Ideally, the internal temperature should stabilize around 190-200°F (88-93°C) during the rest. This temperature range allows for optimal carryover cooking and ensures the meat remains tender and juicy.

The General Rule for Resting Pork Shoulder

Resting any large cut of meat, especially something like a pork shoulder that’s been smoked low and slow for hours, is crucial for a juicy and tender final product. Think of it like this: during the cooking process, the muscle fibers in the pork shoulder tighten up and squeeze out moisture. If you slice into it right off the smoker, all those delicious juices will end up on your cutting board instead of in your mouth. Letting it rest allows the muscle fibers to relax, reabsorbing those juices for a more flavorful and enjoyable eating experience.

How Long Should You Rest a Pork Shoulder?

The general rule of thumb is to rest your pork shoulder for at least one hour, and up to two hours, after removing it from the smoker. This timeframe gives the internal temperature a chance to stabilize and allows enough time for the juices to redistribute evenly throughout the meat. A shorter rest can result in a dry, stringy pork shoulder, while resting too long can cause the internal temperature to drop too low, resulting in lukewarm meat. Aiming for that sweet spot between one and two hours ensures optimal juiciness and tenderness.

Factors Affecting Resting Time

While the one-to-two-hour guideline is a good starting point, a few factors can influence the ideal resting time for your specific pork shoulder. The size of the shoulder plays a significant role; a larger shoulder will retain heat longer and may benefit from a slightly longer rest. Conversely, a smaller shoulder might be perfectly rested in an hour. The ambient temperature also comes into play. If you’re resting your pork shoulder on a hot summer day, it will retain heat longer than if you’re resting it in a cooler environment. In cooler conditions, you might opt for the shorter end of the resting time range or consider wrapping the rested pork shoulder in a towel placed inside a cooler to help retain its heat. Another crucial factor is the final internal temperature of your pork shoulder. Most pitmasters aim for an internal temperature between 195°F and 205°F. If your pork shoulder reaches the higher end of that range, it may benefit from a slightly longer rest to ensure the carryover cooking doesn’t push it past the ideal temperature range, which can result in dry meat.

Here’s a handy table summarizing these factors:

Factor	Impact on Resting Time
Size of Pork Shoulder	Larger shoulders require longer rests.
Ambient Temperature	Cooler temperatures may necessitate shorter rests.
Final Internal Temperature	Higher final temperatures may benefit from longer rests.

Monitoring these factors will help you determine the perfect resting time for your pork shoulder, ensuring a delicious and juicy outcome every time. Don’t be afraid to adjust the resting time slightly based on your specific circumstances, and remember that using a meat thermometer is the best way to ensure your pork shoulder is cooked to perfection and rested appropriately.

Tips for Resting Your Pork Shoulder

For optimal results, wrap your pork shoulder tightly in aluminum foil or butcher paper after removing it from the smoker. This will help to trap heat and moisture, keeping the meat warm and juicy during the resting period. You can also place the wrapped pork shoulder in a cooler (without ice) to further insulate it and maintain a consistent temperature. Avoid opening the foil or cooler too frequently during the rest, as this will allow heat and moisture to escape. Patience is key! Once the resting time is up, carefully unwrap the pork shoulder and get ready to enjoy the fruits of your labor.

Resting Smaller Pork Shoulders (Under 5 lbs)

Smaller pork shoulders, typically under 5 pounds, cook faster than their larger counterparts and require a slightly different approach to resting. While the general principles of resting remain the same – allowing the internal temperature to stabilize and the juices to redistribute – the shorter cooking time influences the duration of the rest.

Why Resting is Crucial

Resting allows the muscle fibers in the pork shoulder, which have tightened during the cooking process, to relax. This relaxation allows the juices, which have been driven towards the center of the meat by the heat, to redistribute throughout the shoulder. Cutting into the meat too early will result in those precious juices spilling onto your cutting board, leaving you with a dry and less flavorful final product. A proper rest ensures a moist, tender, and delicious pork shoulder.

Ideal Resting Time for Smaller Shoulders

For pork shoulders under 5 pounds, a resting period of 1 to 1.5 hours is generally sufficient. This allows ample time for the internal temperature to stabilize and the juices to redistribute evenly. However, the exact resting time will depend on several factors, including the specific size and thickness of the shoulder, the cooking temperature, and your desired final internal temperature.

Resting Methods for Smaller Pork Shoulders

There are several ways to rest your smaller pork shoulder effectively:

Faux Cambro: The Cooler Method

The most popular and effective method is the “faux cambro,” which involves wrapping the rested pork shoulder tightly in aluminum foil and placing it in an insulated cooler (without ice). This method creates a stable, warm environment that allows the pork to rest gently without losing too much heat. This is particularly helpful for smaller shoulders, which tend to cool down faster than larger ones. A thick towel or blanket placed in the bottom of the cooler can provide additional insulation. This method maintains the pork shoulder at a safe serving temperature for an extended period, often up to 4 hours, providing flexibility for your serving schedule. This method is particularly beneficial for smaller shoulders as it helps them retain heat more effectively. If the shoulder gets too cool during the resting period, you can always reheat it gently in a low oven (around 200°F) until it reaches the desired serving temperature.

A standard faux cambro rest for a smaller shoulder would typically involve wrapping the pork tightly in a double layer of heavy-duty aluminum foil and placing it in a preheated cooler (you can add some hot water bottles to the cooler to warm it up if you like) for 1-1.5 hours. Be sure to check the internal temperature after resting to ensure it’s still above the safe serving temperature of 145°F.

Here is a simple breakdown of materials and the process:

Material	Description
Cooler	Preferably insulated, like those used for camping. Size should be appropriate for the pork shoulder.
Heavy-duty aluminum foil	Double layer is recommended for better insulation.
Towel (optional)	For added insulation at the bottom of the cooler.
Hot water bottles (optional)	To pre-heat the cooler.

Step	Instruction
1	Remove the pork shoulder from the smoker.
2	Double wrap the pork shoulder tightly in heavy-duty aluminum foil.
3 (Optional)	Place a towel or blanket in the bottom of the cooler for added insulation. Pre-heat the cooler with hot water bottles, if desired.
4	Carefully place the wrapped pork shoulder in the cooler.
5	Close the cooler lid tightly.
6	Let the pork shoulder rest for at least 1-1.5 hours.

Checking for Doneness

After the resting period, the pork shoulder should be incredibly tender and easily pulled apart with forks. You can check the internal temperature with a meat thermometer to ensure it has stabilized and is at a safe serving temperature of at least 145°F. Ideally, the temperature should be in the 190-205°F range for optimal tenderness. If the temperature has dropped too low, you can always reheat it gently in a low oven or wrapped in foil on the grill.

Resting Larger Pork Shoulders (Over 5 lbs)

When you’re dealing with a hefty pork shoulder, upwards of 5 pounds, the resting period becomes even more critical. These larger cuts retain a significant amount of heat, and a proper rest allows the internal temperature to stabilize, ensuring juicy and tender results. Rushing the process can lead to a dry, disappointing meal, so patience is key. Think of resting as the final, crucial step in the smoking process – it’s where the magic truly happens.

The general rule of thumb for resting pork shoulder is about 1 hour per 5 pounds. However, with larger cuts, this can be extended to 1.5 or even 2 hours without any detrimental effects. In fact, an extended rest for these behemoths can further enhance the tenderness by allowing more time for the muscle fibers to relax and the juices to redistribute evenly throughout the meat.

The key is to monitor the internal temperature. While a shorter rest might see the temperature drop initially, a longer rest will allow it to stabilize at a more ideal serving temperature. Aim for an internal temperature around 190-200°F (88-93°C) before you start carving. This temperature range strikes the perfect balance between ensuring the pork is cooked through and retaining maximum moisture.

For really large pork shoulders, consider using a cooler as your resting vessel. Wrap the pork tightly in aluminum foil, then a layer of butcher paper, and place it inside a well-insulated cooler. This creates a faux oven, trapping the heat and allowing the pork to rest gently for an extended period, sometimes up to 4 hours. This method is particularly useful for larger gatherings or when you need to hold the pork at a serving temperature for a longer duration.

To help you visualize the ideal resting times and temperatures, here’s a handy table:

Pork Shoulder Weight	Minimum Resting Time	Ideal Resting Time	Target Internal Temperature after Rest
5-7 lbs	1 hour	1.5 hours	190-200°F (88-93°C)
8-10 lbs	1.5 hours	2 hours	190-200°F (88-93°C)
10+ lbs	2 hours	2-4 hours (cooler method recommended)	190-200°F (88-93°C)

Keep in mind, these are just guidelines. The specific resting time will depend on various factors, such as the ambient temperature and the thickness of the pork shoulder. Use a reliable meat thermometer to accurately monitor the internal temperature and ensure the pork has reached the ideal serving temperature before carving.

Remember, with larger pork shoulders, the resting period is not just an afterthought; it’s an essential step in achieving perfectly cooked, juicy, and flavorful pulled pork. So, embrace the wait, and you’ll be rewarded with a truly memorable meal.

Tips for Resting Larger Pork Shoulders

Here are a few extra tips to keep in mind when resting larger pork shoulders:

Double-wrap for maximum heat retention: Using both foil and butcher paper creates an excellent barrier against heat loss.
Preheat your cooler: If using a cooler, add a few bottles of hot water or heated towels to pre-warm it before adding the pork.
Avoid peeking: Resist the urge to open the foil or cooler too often during the rest, as this will release heat and moisture.
Use a reliable meat thermometer: Don’t rely on guesswork. A good meat thermometer is essential for accurately monitoring the internal temperature.

Resting Methods: Foil, Cooler, Oven

Foil Resting

Wrapping your beautifully smoked pork shoulder in foil is a classic resting method. After you pull that succulent meat off the smoker, wrap it tightly in a double layer of heavy-duty aluminum foil. This helps trap the heat and moisture, allowing the meat to continue cooking gently as it rests. The foil also prevents the surface from drying out and creates a steaming effect that further tenderizes the pork. While foil resting is simple and effective for shorter rests (1-2 hours), it can sometimes lead to the bark softening if rested for too long. So, if maintaining that crispy exterior is a top priority, consider a shorter foil rest or one of the other methods.

Cooler Resting

If you’re aiming for maximum resting time and ultimate tenderness, the cooler method is your best friend. After wrapping the pork shoulder in foil (optional, but recommended for extra insulation), place it in a clean, insulated cooler. You can add extra towels or blankets for even better heat retention, especially for longer rests. This method allows the pork shoulder to rest for an extended period, anywhere from 2 to 4 hours, or even longer in some cases, without losing significant heat. The cooler acts like an oven, holding the heat in and letting the meat relax and become incredibly juicy. This method is perfect for large gatherings or when you need to hold the pork at serving temperature for an extended period. It’s a true game-changer for achieving fall-apart tenderness.

Oven Resting

Oven resting offers a controlled environment for resting your pork shoulder. Preheat your oven to a low temperature, around 170-200°F (77-93°C). After wrapping the pork in foil, place it on a baking sheet or roasting rack in the oven. This method allows you to maintain a consistent temperature throughout the resting period, ensuring the pork stays warm and continues to tenderize. Oven resting is particularly useful if you need to hold the pork for a specific amount of time or if the ambient temperature is cool. It’s a reliable method that provides a good balance between heat retention and moisture preservation, although it may not be as effective as a cooler for extremely long resting periods.

Resting Time Recommendations

Here’s a general guideline for resting times based on the size of your pork shoulder:

Pork Shoulder Size	Resting Time (Minimum)	Resting Time (Maximum)
3-5 pounds	1 hour	2 hours
6-8 pounds	2 hours	4 hours
9+ pounds	3 hours	4+ hours

Remember these are just guidelines, and the ideal resting time will depend on various factors such as the specific temperature of your smoker, the accuracy of your meat thermometer, and your desired level of tenderness. Always use a meat thermometer to ensure the pork reaches a safe internal temperature of at least 190-205°F (88-96°C) before resting and serving.

Maintaining Temperature During the Rest

Letting your pork shoulder rest after smoking is crucial for a juicy and tender final product. But simply pulling it off the smoker isn’t enough. You need to maintain its temperature during this resting period to allow the muscle fibers to reabsorb those flavorful juices and ensure even heat distribution throughout the meat. Aiming for an internal temperature between 145-160°F (63-71°C) throughout the rest is ideal.

Methods for Maintaining Temperature

There are several effective ways to keep your pork shoulder warm while it rests:

1. An Insulated Cooler (The Faux Cambro):

This is the most popular method, often referred to as the “faux cambro.” A good quality, thick-walled cooler acts like a portable oven, trapping heat and keeping the pork shoulder warm for hours. Wrap the pork shoulder tightly in aluminum foil or butcher paper, then place it in the cooler, ensuring the lid is tightly closed. Pre-warming the cooler by adding a few towels or blankets heated in a dryer can further enhance its heat retention capabilities.

2. A Low Oven:

If you don’t have a cooler, a low oven can work as a substitute. Set your oven to the lowest temperature possible, ideally around 170°F (77°C), or even lower if your oven allows. Wrap the pork shoulder tightly in foil before placing it in the oven. Monitor the internal temperature to ensure it stays within the desired range. Be mindful that oven temperatures can fluctuate, so keep an eye on it to prevent overcooking.

3. Electric Heating Pad/Blanket:

For shorter rests, a low setting on an electric heating pad or blanket can help maintain temperature. Wrap the foil-wrapped pork shoulder in the blanket, ensuring the heat is evenly distributed. This method is less reliable for extended rests as it might not provide consistent heat over a longer period.

4. Towel Wrapping:

While less effective than other methods, wrapping the foil-wrapped pork shoulder in several layers of thick towels can help retain some heat, especially for shorter rests. This is best suited for situations where other options are unavailable.

5. Cambro (Professional Grade Insulated Container):

A Cambro, an insulated food pan carrier, provides superior temperature retention compared to a standard cooler. These are more expensive, but their durability and excellent insulation make them a worthwhile investment for serious pitmasters or caterers.

6. Thermal Blankets/Sleeping Bags:

Similar to towel wrapping, using thermal blankets or sleeping bags provides extra insulation. Wrap the foil-wrapped pork shoulder securely within the blankets to trap as much heat as possible. This method is better suited for shorter rests, as heat retention can be a concern for longer durations.

7. Combination Methods:

Don’t hesitate to combine methods. For example, placing the towel-wrapped pork shoulder inside a cooler provides an extra layer of insulation. Similarly, using a heating pad under a towel-wrapped shoulder can increase heat retention. Experimenting with combinations can be particularly helpful in colder climates.

8. Monitoring Temperature and Adjusting Accordingly:

Regardless of your chosen method, regularly monitoring the pork shoulder’s internal temperature is crucial. Use a reliable meat thermometer to check the temperature every 30-60 minutes during the rest. If the temperature starts to drop below your target range, take steps to increase heat retention. You might need to add more hot towels to a cooler, increase the oven temperature slightly (if using an oven), or wrap the shoulder in additional insulation. Conversely, if the temperature climbs too high, you can vent the cooler or oven slightly to release some heat. This active monitoring and adjustment ensure your pork shoulder stays within the optimal temperature range throughout the rest, resulting in the most succulent and delicious results.

Resting Method	Duration	Effectiveness
Insulated Cooler	Up to 4 hours	High
Low Oven	Up to 3 hours	Medium
Towel Wrapping	Up to 1 hour	Low

Carving and Serving Your Perfectly Rested Pork Shoulder

Once your pork shoulder has had its beauty sleep (aka resting period), it’s time for the grand finale: carving and serving. The resting period allows the juices, which have been driven to the center of the meat during cooking, to redistribute throughout the shoulder. This results in a more tender, juicy, and flavorful finished product. Improper carving can undo all your hard work, so let’s get it right.

Getting Started

First things first, you’ll need a good carving fork and a sharp knife. A dull knife will shred the meat rather than slice it, squeezing out those precious juices you worked so hard to preserve. Place the rested pork shoulder on a large cutting board, preferably one with a well to catch any escaping juices. Remember, those juices are liquid gold!

Locating the Bone (Optional)

If your pork shoulder has a bone (sometimes called a Boston Butt), locate it by gently probing with your fingers. The bone will feel like a hard, dense area within the meat. Once you’ve found it, use your knife to cut along the bone, freeing it from the surrounding meat. This will make carving much easier.

Pulling vs. Slicing

You have two main options: pulling or slicing. Pulled pork is achieved by using two forks to shred the meat apart. This method is perfect for sandwiches, tacos, or nachos. Sliced pork shoulder, on the other hand, offers a more elegant presentation and is ideal for serving alongside your favorite sides. The choice is yours, depending on the occasion and your personal preference.

Shredding for Pulled Pork

If you’re going for pulled pork, grab two forks and insert them into the meat, back to back. Gently pull the forks in opposite directions to shred the pork. Continue this process until the entire shoulder is shredded. You can also use your hands (wearing gloves, of course) to shred the pork, giving you a better feel for the texture and removing any larger chunks of fat.

Slicing for a More Formal Presentation

For sliced pork shoulder, use your sharp knife to cut against the grain of the meat. The grain refers to the direction the muscle fibers run. Slicing against the grain shortens the fibers, resulting in a more tender and easier-to-chew piece of meat. Aim for slices that are about ¼ to ½ inch thick.

Capturing those Juices

As you carve, juices will inevitably collect on the cutting board. Don’t let them go to waste! These juices are packed with flavor and can be drizzled over the shredded or sliced pork, adding an extra layer of deliciousness. You can also use them to make a flavorful gravy or sauce.

Serving Suggestions

Serve your perfectly carved pork shoulder on a platter or in a warm serving dish. For pulled pork, consider offering a variety of toppings, such as coleslaw, barbecue sauce, and pickled onions. Sliced pork shoulder pairs beautifully with classic sides like mashed potatoes, roasted vegetables, or mac and cheese. Let your creativity guide you.

Keeping it Warm

Prolonging the Warmth

If you’re not serving the pork shoulder immediately, you can keep it warm in a slow cooker set to the “warm” setting or in a low oven (around 200°F). Be careful not to overcook it at this stage, as it can dry out. For pulled pork, you can also add a little bit of the reserved juices or apple cider vinegar to help keep it moist.

Resting Time	Internal Temperature	Recommended Serving Method
1 Hour	190-200°F	Pulled or Sliced
2 Hours	190-200°F	Pulled or Sliced (Optimal)
3+ Hours	170-180°F (Reheat gently if needed)	Pulled or Sliced

The table above provides a quick guide to resting times, internal temperatures, and serving methods. Remember these are guidelines and you can adjust according to your specific needs and preferences. The most important thing is to let the pork rest adequately to achieve maximum tenderness and juiciness. Enjoy the fruits of your labor!

How Long Should You Rest a Smoked Pork Shoulder?

Resting a smoked pork shoulder is a crucial step that shouldn’t be overlooked. It allows the internal temperature to equalize, resulting in a more tender and juicy final product. While many factors influence the ideal resting time, a general guideline is to rest the pork shoulder for at least 1-2 hours, wrapped tightly in foil or butcher paper, for a shoulder weighing 8-10 pounds. Larger shoulders may benefit from a longer rest of up to 3 hours. The internal temperature should ideally stabilize around 200-205°F (93-96°C) during the rest. Using a cooler as a resting chamber helps retain heat and ensures a slow, even cooling process, crucial for optimal moisture retention.