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When to pull?

Discussion in 'General Discussion' started by stoneysmama, Aug 5, 2010.

  1. stoneysmama

    stoneysmama Newbie

    Is it recommended to "pull" the pork shoulder while it is still warm?  Someone keeps telling me I should cool it down first.  Thanks.
     
  2. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    I've pulled them cold, warm. and hot. Never noticed a difference in the final product. Most important thing is to collect the juices in a ziplock bag and then cut the bottom corner and drain back into the meat until you get to the fat layer then pinch it off and toss it.
     
  3. lucky13

    lucky13 Smoke Blower

    Stoneys, i usually pull an hour or two after I pull off the smoker, after it "rests".  Normally still pretty hot (whick is what I want when I serve) so I have a special pair of gloves that I use just for my smokin activities.

    Placebo - thanks for the idea on the ziploc, hadn't thought of that should work great.
     
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

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    I to have pull the pork hot, warm and cold. Now it doesn't mean or change the meat in any way. Most of the time I pull it warm after 2-3 hours agter it is in the cooler for hours. Now I also keep the jus-juices for the pulled meat later when I serve them. Now I normally keep some of the meat and serve it and then store the rest in single serving pouches for later and in salads, stews, spagettis too.
     
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I have always pulled it when it is still warm/hot, but after it has rested for 2 hours in a dry cooler. Like everybody else said... save the drippings and mix them back into the pulled pork.
     
  6. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I pull as soon as my hands can take the heat comfortably.