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Pulled pork for later...Pull when removed or hold and pull before serving?

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    Pulled pork for later...Pull when removed or hold and pull before serving?

    I am smoking a pork butt for pulled pork for later. Because there will be 2 hours or so between cooking and serving, should I hold the whole butt in a Cambro and shred before serving, or shred and hold in the cambro? I am opting to shred later to hold more moisture in the meat. Thanks for the input

    #2
    I would hold in the cambro and pull before serving. I think pulling too early tends to dry it out.

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    • ofelles
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    • Greygoose
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    • holehogg
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    #3
    Thank you for Confirming my thoughts. I appreciate it

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      #4
      I don't think 2 hours is going to make or break this. But my general rule is to hold and then pull, because it can't get any fresher than that. I once made the mistake of pulling, then holding covered in foil pan in a 150* oven for about 5 hrs. It turned to an ugly gray mush and the smoke ring cooked right out of it.

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