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Question for Pulled Pork Experts about juice - Page 2

post #21 of 28
ok I cant keep this going...I am laughing too hard!!! icon_eek.gif
post #22 of 28
I do the same for adding the juice back. I have also just put only finishing sauce on it and it is fine.
post #23 of 28
If you are smoking a butt, do you do it a foil pan to catch all the juices? I was going to stick one on the rack unti it hit 150-160 then foil it and finish in the oven at 250 until it hits 195-200. Will I get any juice after the oven part or do you get most of it in the beginning?
post #24 of 28
You will still have juice.
post #25 of 28
You will definately still have juice. The first time that I finished in the oven I was doing 4 pork butts & I didn't put anything under the butts to catch the juice. Boy, did my wife enjoy cleaning up that mess!!!icon_redface.gif
post #26 of 28
LOL... I did that..had 2 loosly foiled with HD foil to catch juice, an checked the temps.. ran the probe a LEETLE too far into one... What a mess...
post #27 of 28
Yet another case for NEVER finishing in the oven what started outside. NEVER! PDT_Armataz_01_35.gif

Atleast don't admit to it. jeez PDT_Armataz_01_04.gificon_redface.gif
post #28 of 28
I always just cook in the smoker till I hit 180. Then I put it in a roasting pan cover tightly let it rest about 20 mins. What jucie is in the pan stays in the pan.
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