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Question on Pulled Pork??

post #1 of 16
Thread Starter 
Can a Pork Butt be pulled the day after it was smoked or is it best to pull it while it is still warm and not been cooled down?? It is going to be late tonite after it rests and I am not sure if I want to pull it tonite anymore. Thanks.
post #2 of 16
here is my experience.......and its not much.........i have done just TWO

so far

my first one.........we pulled right then............man was it good.........even the next day.........tho we steamed it to reheat it.......i have found that, doing it this way.........keeps it moist........

the second one..........we pulled just enuff for supper that nite......left the rest whole...........the next meal........we pulled it......and it seemed abit dry.........even steaming it to reheat it............

but i have done only two.......others have done hundreds........hopefully they will be along here soon to help you..........

d8de
post #3 of 16
if ya hit 190 or so & it seems to pull easy- do it now. if not, wrap it in double foil & a wet towel over that & into a small cooler until ya have coffee....
post #4 of 16
to finish gypsy's thought

when you have coffee IN THE MORNING


d8de
post #5 of 16
mj-air23
I have smoked a few pork butts for pulled pork, my last came out of the oven (yep I switch to the oven when I foil them) at 2:15AM and I just wrap it in towels and put it into a cooler. This will let the juices keep cooking. In the morning (Hhmmm nibbling on pulled pork for breakfast !!!), I pull the pork. Keep your temp probes in the butt, it lets you know where the temp is at when you are pulling it and gives you more information for your next butt smoke. Do not forget the finishing sauce when serving, it makes great pulled pork even better !!!
post #6 of 16
either way- unless ya fridge it- it'll be good in the morning-the longer the wrapped & rested the better- maybe just add a lil' drippins if ya have any.
post #7 of 16
mossy.........finishing sauce.........BAH!!!!!!!!!!!!!!!

mine you don't NEED finishing sauce.......just ask smokebuzz...........hehehehe

tho i know some like it .......so i put it on the side........

tho i want to try that mustard finishing of SoFlaQue's sauce.........

d8de
post #8 of 16
d8de
Try it, offer it on the side. My pulled pork is juicy as he!! and adding a little finishing sauce just adds to taste. That way you can eat the pork el natural, or add additional flavor !!!
post #9 of 16
i do..........i have sweetbaby ray's orig.
famous daves...........
and jeff's sauce..........

i just like mine plain......well sort plain.........cheese and onion........tho i love cheese and onion SO much, i even put it on my.........ahhh....nevermind

d8de
post #10 of 16
Thread Starter 
I was thinking of using Jeff's finishing sauce for this Butt. I have tried the cider vinegar finishing sauce already...thought I would try something different...Hey Mossy are your twins done yet??icon_mrgreen.gif
post #11 of 16
One of them is at 192º and the other is at 196º; I think the twins are not identical..... As for me, the cold ones are tasting really fine !!!
post #12 of 16
Thread Starter 
Glad to hear it...Hope to see the Q-View when the twins mature...lol
post #13 of 16
Good choice on the sauce it's very good!

Butts pull good as long as they are still warm. Once you put them in the ice box they get stiff and the fat hardens making it hard to pull. Wrap them in plastic wrap and let them sit for several hours and the juice just pours out!
post #14 of 16
All good advice. They are best pulled warm. If you have to refrigerate it before you pull it, reheat to 160F in a foil covered pan in a 250F oven.

My quads that I started yesterday went into the oven last eve to finish. Woke up at 4:30AM, wrapped in towels and placed in cooler. Went back to bed. Will pull in an hour or so.

Hope this helps.

Take care, have fun, and do good!

Regards,

Meowey
post #15 of 16
Yepper if you let the butt get cold it won't pull as easy. Like Debi said the fat will thicken up and turn kind of stiff. As long as it's hot or warm you should be alright.
post #16 of 16
Thread Starter 
Pulled the pork last night while it was warm. It turned out fantastic! I have posted the q-views. Thanks all!
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