Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Pulled pork hold

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Pulled pork hold

    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.

    #2
    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.

    Comment


      #3
      So it won't make any difference on how it will pull apart?

      Comment


        #4
        It will taste better (and pull easier) if you hold it in faux'bro

        Comment


          #5
          This easy pulled pork recipe skips the slow cooker to create authentic low-and-slow smoked pulled pork on a smoker or grill. With smoke woven through the moist meat, bits of seasoned crust, and a gentle splash of BBQ sauce, pulled pork is perfect for your next backyard cookout.

          Comment


            #6
            Cambro and pull at the last minute. It will pull much better!

            Hope this is not too late!

            Comment


              #7
              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


                #8
                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


                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  Multiple muscles so they come apart easily. Some (individual muscles) end up being a little tougher than others with respect to the finished product.

                #9
                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

                Comment

              Announcement

              Collapse
              No announcement yet.
              Working...
              X
              false
              0
              Guest
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}
              Yes
              ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
              /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here