pullin pork ,hot or cold ?

Discussion in 'Pork' started by gorillagrilla, Jan 13, 2008.

  1. Was just wondering if it is absolutly neccesary to pull pork and brisket when it is still warm from the smoker or if it will still pull fine after refrigeration.Smoked till 2 am last night , 2 large pork loins and a brisket. Pulled one loin allready but was wondering if I could put the other one and the beef in the fridge and pull later today .
     
  2. flash

    flash Smoking Guru OTBS Member

    Well, I would say warm is pretty much the only way to go. I don't believe a fridge has much humidity and would tend to dry the meats out, thus making them harder to pull.
     
  3. jmedic25

    jmedic25 Meat Mopper OTBS Member

    I have pulled cold pork shoulders before. Turned out great. In fact I think that meat flavors "mature" in the fridge overnight. IMO
     
  4. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    Conventional wisdom says that the fats would set once cold, making it harder to pull. But I can''t speak to pulling cold. I have done one at 168 degrees before, if that counts as cold!
     
  5. Hey , thanks for the quick replies . Ok, guess I'm just getting lazy . Smoked so late I pulled meat from the smoker around 2 am and was to tired to pull ! Stuck it in the oven on warm and went to bed . 1,st lion pulled great this morning.
     
  6. ds7662

    ds7662 Smoking Fanatic OTBS Member

    As most have said it is traditionaly done while warm. If pulling it cold works then great. Have something to try next time.
     
  7. richtee

    richtee Smoking Guru OTBS Member

    You can leave it wrapped and reheat for a while later to pull it.
     
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    My question is..........how do you pull a pork loin???
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Huh...I guess I din't even notice that! Well, ya COULD I suppose. Guess I should read a little closer.

    Now, suppose ya sliced one down the middle and put a core of a fatty hunk of buckboard in it... Think that would help?
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    good question bubba.........thought you sliced loins?

    pulled butts/shoulders?
     
  11. Yeah , I know most people just pull the shoulder . I am probably going to make all the purists out there laugh . I HATE fat !! Cant eat it . WAY to much fat in the shoulder,even after a long smoke. I know it should melt away , and that is what gives flavor , but no , still to much .Loin is leaner and pulls just the same if it is done .
     
  12. walking dude

    walking dude Smoking Guru SMF Premier Member

    and dry..........thats what the fat is for.......i agree........i dn't like a whole lot of fat.........don't want it on my sandwich..........but i like it for the cook........its easy enuff to scrape it off.........i won't put it in with the pulled meat.............
     
  13. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Didn't answer my question, with no fat in a loin to break down, how do you pull a loin???
    I guess if ya kill it bad enough it will shread but man , is it edible still??
     
  14. Yes , the loin will still pull . dono , I do it the same as a shoulder. Granted , it is a LITTLE more work , but always worth it to me . I have done them in a dutch oven as well and then they really fall apart. Just get em when they are on sale , otherwise , I'll deal with the fat on the shoulder ,no biggie !I probably am killing it , but it is very edible indeed ! Although I must say , I do tend to prefer the finished product a little towards the dry side . Not everyones taste I know but I'm a freak !
     

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