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Boneless pork butt into pulled pork-SOMETHING WENT WRONG, please help. - Page 2

post #21 of 26
Quote:
Originally Posted by NewbSmoke View Post

Ok so if when I go to pull it and it doesn't immediately fall apart is that an indicator I should throw it back in?

That's not an easy question to answer! But a very good one! I think it ultimately depends on why it wouldn't pull. I have never been successfully in tossing it back in to the smoker (or oven) after pulling it off the smoker and letting it sit or rest (the only time I haven't pulled immediately has been because I had to leave the house for one reason or another) - it either gets over-cooked (the meat mushes instead of pulling) or tastes like it came out of (ewww) a crock-pot.

When I do have to pull later and the meat has tightened up I find a finishing sauce (a vinager-based sauce) lightly tossed in to meat after pulling or more like tugging (after more effort than I'd like) helps bring it back to the level of taste my hot pulled pork. And is beneficial in helping maintain a nice moisture content when stored for reheating later.

Keep at it! For me it's become an addiction. Two years ago you couldn't even get me to touch pulled pork, now I smoke, at the very least, a butt every weekend. Now, I still won't eat BBQ, unless of course I'm the one that made it and neither will my husband (I bought HIM the smoker for Christmas last year, but he's not allowed to touch it! He's the BBQ fan), my coworkers, neighbors or friends!!
post #22 of 26

Bein'an ole country boy I live by the simple ole school methods.  I aint got no thermometer, ice bath, or tin foil.  When doing a butte on the pit, I rubit and put it in the pit and build the fire on the other end.  Judge temp by how long I can hold my hand on the pit on the meat end.  Sit around for a few hours drinking beer by the pit swapping lies with friends.  Then check fire and meat.  Add to the fire if needed and repeat till ya can grab the shoulder bone in the roast and wiggle it or pull it right out.  KISS!!  Butte roast are very cheap when bought whole or in twin packs.  Pulled pork freezes well.  Why go through all that trouble with out cooking a whole one.  Its great to have a qt bg of leftovers ya can take out thaw and enjoy anytime, and it's lots easier to cook a whole one than a small one.  Small pieces are not as forgiving.   

post #23 of 26
Thread Starter 
Thanks for all the replies. I'm working this weekend sadly but imma try to smoke me some pulled pork tomorrow and will keep you all updated!
post #24 of 26
Quote:
Originally Posted by NewbSmoke View Post

Thanks for all the replies. I'm working this weekend sadly but imma try to smoke me some pulled pork tomorrow and will keep you all updated!

I think NewbSmoke has been infected, y'all!

It's ok. Admitting your a smoker is the first step to becoming... A Better Smoker!

Step 2. Recognize that the Smoke is in control! You can't force it, plead with it, rush it or slow it down! Gosh knows, we've all tried!!

Step 3. Examine your past unsuccessful attempts with the great SFM crew!!

4. Make amends with your family and friends that have been subjected to your previous smoking attempts!

5. Develop new and better Smoking habits!

6. Post your growing knowledge and Q-views on SMF to assist others gifted with the same compulsion, to Smoke everything and anything you can fit in the Pit!!

Heck, after the first 6 steps who cares what's next... Just SMOKE U SUM!!!

Welcome to the Forum!!
post #25 of 26
Quote:
Originally Posted by smokeusum View Post

at the very least, a butt every weekend.

Words to live by. ….And one of the main ingredients of a happy home. 

post #26 of 26
Thread Starter 
Thanks all. I've been working 6-7 days a week so I haven't gotten to try again I'm hoping this Sunday.
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Boneless pork butt into pulled pork-SOMETHING WENT WRONG, please help.