Peter Near
New member
BBQ isn't that common up here in Canada, but I've been holding an annual BBQ for the last few years and treating my friends and family to some southern fare. I'll be host a little over 70 people on Saturday.
One of my challenges has been keeping the meat moist after it's pulled. I'll tell you what I do so you can suggest changes to my routine:
- Pull each butt off when done, foil and hold in a cooler
- Starting with the first one off the smoker, I unfoil and pull the meat with cotton and latex gloves on
- I put the pulled meat into a slow-cooker on low to keep warm, it is moist and amazing when it first gets pulled
- For about half of the meat, I add a commercial pulled pork sauce (my wife insists, not my choice)
- For the other half, I mix it well and leave the slow cooker lid on until served (usually as soon as I've pulled the last butt)
Now I'm last to get my food, but it always seems to be dried out and not nearly the same taste as when I pulled it about 30 minutes prior. I'd like to preserve the taste but also preserve some of the juicy texture. The finishing sauces all seem like they might significantly alter the flavour and/or spicyness.
Any advice?
One of my challenges has been keeping the meat moist after it's pulled. I'll tell you what I do so you can suggest changes to my routine:
- Pull each butt off when done, foil and hold in a cooler
- Starting with the first one off the smoker, I unfoil and pull the meat with cotton and latex gloves on
- I put the pulled meat into a slow-cooker on low to keep warm, it is moist and amazing when it first gets pulled
- For about half of the meat, I add a commercial pulled pork sauce (my wife insists, not my choice)
- For the other half, I mix it well and leave the slow cooker lid on until served (usually as soon as I've pulled the last butt)
Now I'm last to get my food, but it always seems to be dried out and not nearly the same taste as when I pulled it about 30 minutes prior. I'd like to preserve the taste but also preserve some of the juicy texture. The finishing sauces all seem like they might significantly alter the flavour and/or spicyness.
Any advice?