a galarneau
TVWBB Member
Do you find that butts pull better the second day? What's your pulling technique?
Cooked two boneless butts on Saturday, 9 hours to 187F internal, foiled both.
Let one sit an hour, then pulled it. Used 2 forks. Separated well enough, but a bit of a struggle. Threw the other one in the fridge.
Football time, warmed the 2nd in an oven and pulled it. So much easier. Sort of smooshed the chunks with my fingers and it separated into the fibers you want.
Guess I'll always cook em a day ahead if I can. Can you get the same effect by wrapping with plastic and letting them sit for hours?
Cooked two boneless butts on Saturday, 9 hours to 187F internal, foiled both.
Let one sit an hour, then pulled it. Used 2 forks. Separated well enough, but a bit of a struggle. Threw the other one in the fridge.
Football time, warmed the 2nd in an oven and pulled it. So much easier. Sort of smooshed the chunks with my fingers and it separated into the fibers you want.
Guess I'll always cook em a day ahead if I can. Can you get the same effect by wrapping with plastic and letting them sit for hours?