- May 8, 2015
- 12
- 10
Hello all, I just started smoking two weeks ago--smoked 4 slabs of brisket and they were a hit, thanks to all the wonderful suggestions from the great smoking experts on this forum.
I read up on the forum and tried pulled pork for the first time following all of the wonderful suggestions, I'm left with several questions.
1. I pulled one of the butts and don't know what to do next since I'm not serving until tomorrow. I just wrapped it back in the foil. Do I refrigerate it like that or do I put in the finishing sauce before I refrigerate and warm before serving?
2. I left the second butt whole, foiled it and wrapped it in towel. Do I warm it in conventional oven before I pull? What do I do with the dark parts ( bark)? With the first one, I separated the meat with the bark attached.
3. I also need help with the finishing sauce. I've read up on vinegar vs. apple cider or both. Which is best and how do I use it with the pulled pork?
Thank you all so much. I am enjoying this smoking hobby. I appreciate your patience in answering my questions.
I read up on the forum and tried pulled pork for the first time following all of the wonderful suggestions, I'm left with several questions.
1. I pulled one of the butts and don't know what to do next since I'm not serving until tomorrow. I just wrapped it back in the foil. Do I refrigerate it like that or do I put in the finishing sauce before I refrigerate and warm before serving?
2. I left the second butt whole, foiled it and wrapped it in towel. Do I warm it in conventional oven before I pull? What do I do with the dark parts ( bark)? With the first one, I separated the meat with the bark attached.
3. I also need help with the finishing sauce. I've read up on vinegar vs. apple cider or both. Which is best and how do I use it with the pulled pork?
Thank you all so much. I am enjoying this smoking hobby. I appreciate your patience in answering my questions.
