Rick Moore
TVWBB Super Fan
Seems like this past weekend was a popular one for all-nighters! I did mine Friday night. Another question I have is how do you keep your pulled q warm? I have read where people here take the meat off, let it sit, and pull it before friends even arrive. I pulled 2 of my 4 butts off, let them sit for a half hour and pulled them - all while friends watched with amazement at how easily the pork pulled and consumed there favorite adult beverages!
The one thing that surprised me was how fast the pork got cold. I put the pork in a pyrex dish as I pulled it and just let people start serving themselves while I pulled - by the time I finished pulling (about 20 minutes for 2 butts), ate a sandwich and came back for seconds, it was getting pretty cold! I was glad that I had left the other 2 butts on the smoker to stay warm...
Also, what is your pulling technique? I put my butts on a large cookie sheet, put on the insulated rubber gloves and just pulled away big chunks of meat. Seems like the meat fell apart of some of the "fat lines" so then I would just rub that fat off and pull the leftover meat apart. Worked very well in my opinion - just wondering how you all do it so I can keep improving my technique!
Thanks for all the helpful info I keep getting on here!
The one thing that surprised me was how fast the pork got cold. I put the pork in a pyrex dish as I pulled it and just let people start serving themselves while I pulled - by the time I finished pulling (about 20 minutes for 2 butts), ate a sandwich and came back for seconds, it was getting pretty cold! I was glad that I had left the other 2 butts on the smoker to stay warm...
Also, what is your pulling technique? I put my butts on a large cookie sheet, put on the insulated rubber gloves and just pulled away big chunks of meat. Seems like the meat fell apart of some of the "fat lines" so then I would just rub that fat off and pull the leftover meat apart. Worked very well in my opinion - just wondering how you all do it so I can keep improving my technique!
Thanks for all the helpful info I keep getting on here!