I'm smoking a 12lb bone in pork butt for the games today. Going to be done a couple hours ahead. The question I have is should I hold it in a faux cambro for those couple hours or should I just pull it directly when I take it off. Curious if it makes any difference.
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Hold it in a faux cambro. Wrap it tightly in foil (double layer), wrap it in a large towel, let it sit in a cooler until it's serving time. -
So it won't make any difference on how it will pull apart?Comment
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It will taste better (and pull easier) if you hold it in faux'broComment
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Cambro and pull at the last minute. It will pull much better!
Hope this is not too late!Comment
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2-3 hours of rest does a pork butt good. Especially one that big.
I've pulled smaller right off the pit and while they are probe tender, the pull it is a little tougher than I like.
Now I don't really "pull" in the purest sense of the term. I pull by hand to get any major globs of fat out. Then get a cleaver and start chopping. I also like to cut the money muscle off and slice it. Last one went to the birthday lady. She doesn't really eat meat (stomach issues) so I told her to make sure and give the extra to her husband. There was NO extra.
Last edited by Jerod Broussard; January 24, 2016, 01:01 PM.Comment
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I just pulled it off and got it in cambro. Barely got it off. Started to fall right apart as I picked up. Must of melted perfectly. I put it back together as best as possible. We'll see how it works.Comment
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I'm late, sounds like you got it though, I always try for a couple hour hold. No butt for me today but about the time the Bronco's lose i'll be eating ribs. I like mine dry, our guests will have theirs wet...with tears
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More of an NFC fan but this one cracks me up every time I see it: https://www.youtube.com/watch?v=sMTzhPKSffU
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