Happy weekend, everyone! Wanted to make pulled pork tacos Monday and had a question. After it's probe tender, I'll put the hunk-o-pig in a faux cambro for an hour or two. Does the temp of the pork have to come down to a certain temp before I shred it? Thanks and happy BBQing!
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No, hotter the better. -
Thanks, Jerod Broussard. I'm giving myself plenty of time for my cook. One hour enough time to hold, or should I do 2 hours?Comment
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As long as you have claws or heavy gloves, I agree with Jerod Broussard. If you are using your fingers, probably not.Comment
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Gloves are a big help!Comment
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Bear Paws on Amazon are the best.Comment
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Is there one brand of bear paws better than another? Are all bear paws created equal?
I never in my life thought I'd be asking that question.Comment
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The hotter the better, but make sure you get a good two hour rest in.Comment
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Pork shoulder going soon. Bear paws coming later in the afternoon. So, does shoulder come off the smoker around the same temp as brisket? I was going to start checking for probe-tenderness at 195 degrees.
I also read a post on here about someone doing pulled beef chuck and once the hunk-o-beef got to 210 internal, they were going to hold it at 210 on the cooker for an hour before putting it in cambro. Will a pork shoulder benefit from holding at the probe-tenderness temp for an hour before going into faux cambro? As always, thanks for all the knowledge and happy cooking today!Comment
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All great advice from the pro's. The waiting is the hardest part. Stay busy, prep all the little stuff and get ahead on the dishes or the time will just drip on by. Tic.toc.tic. Toc. Toc. Tic. Best of luck.Comment
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I did a 10 lb bone-in pork butt on Saturday. It was 12 hours in my Weber Kettle w/SNS to get to 203 f. Because we had people waiting to eat we didn't rest in a cambro. We commenced to pulling immediately. The bone slid right out. The meat came apart very easily. The whole thing was pulled apart in about 30 seconds and ready to serve. Very tender and juicy! Really the best one I've ever done. Leftovers were terrific for lunch yesterday. The point being don't stress too much. You are going to have fantastic taco's. Just make sure you get to around 203 f and probe tender. If you have time to do a rest do it. I have no doubt that will make for even more tender meat. But it's going to be GREAT either way!Comment
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Thanks PJBowmaster! My stress is now melting away like the fat in the pork butt
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Thanks everyone for the advice! Here's the butt when it went on the smoker. I put on a taco rub that I found on this site from ecowper. Before I got my WSM, I would braise my pork shoulder using garlic, onions, and beer, so that's what's in the pan below to mix with the drippings. I'm sure the beer (3 Negra Modelos) will evaporate during the cook, but if some doesn't, it should all mix well. We'll see!
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Yes!!!!, Relax, breathe in, breathe out, Smoking77 ...My stress is now melting away like the fat in the pork butt
You Got This, Amigo!!!
Gonna be jus' fine!!!
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Correct! This ain't all that tough. For Heaven sake, even I can do it... If you have time to let it rest for a while, good. If not, it's still good! "Quing" is supposed to be fun, not stressful! Enjoy!Comment
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The great thing about a pork butt is that is will forgive you for almost anything you do to it. To answer your questions though, they've been covered here. I'm a cook til 203 and put in faux cambro kinda guy myself. The only time I've ever really been disappointed was when I did a cook without a thermometer and tried to gauge it with skewer. The middle was probably 165ish (chewy but edible, and not at all fit for pulling)Comment
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