Smoking Pulled Pork2

[bill scott]

Took the roast out at precisely 165 degrees.

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• bill scott
• Mar 24, 2013

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• bill scott
• Mar 24, 2013

The pan juices measure exactly 2 cups and will be used later for the sauce

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• bill scott
• Mar 24, 2013

Wrapped it in cling wrap, all sides

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• bill scott
• Mar 24, 2013

Then in foil

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• bill scott
• Mar 24, 2013

And back in the smoker until 200-205 degrees

 

[wvsmokey]

Looking good! May I ask a rookie question what is the cling wrap before the foil for? First time seeing that.

 

[bill scott]

Hi, Wvsmokey. Glad you asked. The cling wrap holds all the moisture in the meat, I guess, The last time I did a briskette and skipped the cling wrap, it was too dry. I've heard of people saying to leave a corner turned up to make it vent, or it will be mushy. I have never had that problem. I seal it tight. Pics to follow.

Bill

 

[pgsmoker64]

I'm not a foiler but I have to say I have never seen anyone wrap in plastic wrap prior to foiling...hmmm.

To each his own!

Butt looks great!  Got any after shots?

Bill

 

[bill scott]

Yes,Bill. I named it 'Pull Pork3 Finished'