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
Announcement
Collapse
No announcement yet.
Pulled pork for later...Pull when removed or hold and pull before serving?
Collapse
X
-
Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
-
Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
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.
Comment
Announcement
Collapse
No announcement yet.
Comment