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Pulled Pork with a loooong hold

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  • PBCDad
    Club Member
    • Jan 2016
    • 371
    • Seattle area
    • Pit Barrel Cooker - 2015
      22" Kettle + SnS - 2016
      Maverick ET-732 - 2016
      Thermapen - 2016
      Jambo 24x48 offset smoker (Big Tex) - 2017
      Camp Chef Denali griddle - 2018

    Pulled Pork with a loooong hold

    This past weekend we celebrated my mom's and my aunt's birthday, and as usual I was asked to provide the meat, they wanted pulled pork. Easy peasy right?

    The party started on Sunday at 3:30 at a park. The problem was I play piano at church on Sundays and this past week was my company picnic right after church, and we wouldn't have time to go home at any point in between. Since the party was at a park, I couldn't just pull out a crock pot or microwave to warm up the pork.
    ​​​​​​
    ​​​​​​The solution? Keep it warm. But I also don't want to stay up all night at my Jambo or chance it with an overnight cook on my PBC. The solution part 2? Keep it warm overnight and through the next day, a 16 hour hold.

    I timed the cook top end around 9:30, which it did. I preheated my cambro with hot water for 30 minutes before the pork went in, and got it from the oven into the cambro as quickly as possible. I then filled a 6" hotel pan with water and put it in the oven to heat up. I woke up at midnight and put that pan, water at 175, in the cambro as well to help maintain the temp overnight.

    In the morning, the water was at 155. I put the pork back in the oven at 275 while I got ready and dumped the water. I preheated the cambro again with some boiling water, and dumped that and added more boiling water with the meat just before walking out the door. It held there for another 8 hours until I took it out, pulled it, and served, still hot.

    ​​​​​​This story is about the hold, but I have to say I forgot how good PP can be. The last several I have done I didn't spritz or wrap, and the bark was just way too hard, almost inedible. Also minimal smoke flavor, even with the Jambo. This time I went back to my good wood, spritzed, and wrapped, and oh man it was really good. Everyone at the party loved it, and my mom said it was the best meat she had ever had

    Anyway, thanks for listening to my rambling. Here's the only pic I have, of the leftovers I got to keep.

    Click image for larger version

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  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 9273
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
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      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #2
    I routinely hold pork butts 12-16 hrs in a ~170° oven for workday potlucks; foil pans, covered tightly, pull on site.
    It tastes / feels like it just came outta my smoker...

    Same holds true fer beans, as posted in th Bean channel...

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 12689
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      I like it when a plan works out.

      Comment

      • LA Pork Butt
        Charter Member
        • Dec 2014
        • 5347
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

        #4
        I don’t like to serve them unless they have been held for at least two hours. I have done some 8 hour holds, but nothing quite as long as yours.

        Comment

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