I was expecting my butt to be ready for eating by now. It's almost done a few degrees to go and then a 2 hour cambro hold that would take it to around 23h00.
I also smoked spares and sausage so nobody went hungry.
I will be awake to remove from cambro but not sure I'm up to pulling and vac sealing at that hour.
What suggestions do you guys have to keep me from having an early morning bedtime?
I have always eaten the fruits of my labour after the cook so this is a first for me.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Faced with that dilemna, most ofte I'll jus double cling wrap, then foil my pan, set it in th oven, set on warm, an deal with it th next day...have served many like this, fer work luncheons, etc., with zero discernible degradation of freshness, moisture, flavour, or quality...ymmv
However ya do it, Brother, I always am wishin ya th best of all things...!
Was thinking along those lines but then I'd have to get up extra early to get it done before I leave for the wagon. I just wont have the time to take it with to handle it there.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
That depends on how long you’ll be sleeping. If you can cambro and pull even better. If not cool it and pull. The thing is gonna stay hot for a long time. Just depends on your equipment options and sleep time. Just pull it and get it over with. You’ll sleep better. You don’t have to wait two hours to pull.
From the home of pulled pork forget about the Cambro. Let it set and cool a 1/2 hour to an hour just as long as you can touch without getting burnt pull put in a big pan, sauce lightly and into the fridge. First thing in the morning make sure it is slight moist as the pork will soak up the sauce you put on in the evening. Put in a 140-160 oven covered with foil. It will be like you cooked it all night. Done up to 10 butts this way for special occasions. Don't use a thick sweet BBQ sauce, pork is sweet in its own self. That is why those of us where pulled pork originated use a vinegar sauce. Whether is more or less straight vinegar from Eastern NC, ketchup or tomato added in Western NC, mustard added in SC. Or any variation you want. Just not a sweet and thick sauce.
mountainsmoker been in cooler just short of 2 hours and just finished pulling. I have always used this method and it works for me. The one time I didn't, it just wasn't the same. I usually use Huskees original shawsh as I always have it on hand and pairs very well imo. I am keen to try a vineger sauce and will make per one of your previous posts when I next make sauces.
Thanks for keeping me up HouseHomey ☺ but it was the right call.
Must say is a little drier than usual but taste good. I did run kettle at a higher temp than usual from some time during the stall to chase it on in the hope it might get done in time for supper.
Love MMD it truly is a winner.
The pork looks slightly dry in your picture, I would toss it with a little more sauce. Go by feel you want to feel the sauce on the meat.
Ahumadora we don't usually use apple juice on our pork. To sweet as our pork is sweet. Apple cider is tarter can be used but infrequently and only as part of a sauce. We do use apple cider vinegar in our sauces which gives the flavor.
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