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daedalus
04-20-2010, 10:51 AM
Ok, so this weekend my team practiced our pulled pork, and I have a question about an issue that came up. I noticed that by the time I got it all pulled, it had cooled down too much. It would have been cold by the time it reached the judges. Unless I am mistaken, it is illegal to put the pork back into the smoker once it is pulled, so what do you guys do to keep it warm or warm it back up? I feel like I am missing something. Thanks in advance.

RobKC
04-20-2010, 11:00 AM
How long between the time you took the butt out of the smoker and the time you pulled it? Where did you keep it during its rest time?

Stoke&Smoke
04-20-2010, 11:00 AM
Wrap in foil when you pull it from the cooker, and either wrap it in old towells or crumpled newspaper and put in a cooler to hold until you're ready to pull and box. It will stay piping hot for hours. Just try to leave a little room for steam to escape so it doesn't keep cooking too much

RobKC
04-20-2010, 11:05 AM
^^^yes^^^

Plus, you don't have to pull the whole butt for your box. Just find the good parts and pull/chunk/slice.

goodsmokebbq
04-20-2010, 11:15 AM
Reheat your pulled pork in a preheated Dutch Oven OFF the fuel source...

daedalus
04-20-2010, 11:32 AM
How long between the time you took the butt out of the smoker and the time you pulled it? Where did you keep it during its rest time?
I only let it rest about 15 minutes after pulling it off of the smoker, then I pulled it immediately. It was plenty hot when I started pulling it. It cooled down DURING the pulling process.

Plus, you don't have to pull the whole butt for your box. Just find the good parts and pull/chunk/slice.
Good point.

Reheat your pulled pork in a preheated Dutch Oven OFF the fuel source...
This sort of sounds like exploiting a loophole in the rules...I LIKE IT!:thumb:

KC_Bobby
04-20-2010, 11:42 AM
It's the same for everyone. Even if one was to rewarm the pulled pork it would lose a lot of heat again by the time the judges tasted it. I consider this a non-issue as everyone deals with it to some extent.

I pull the butts out of the cooler at 12:40 andstart tearing into them at that time. I don't think the cooling has ever effected our pork scores.

roksmith
04-20-2010, 12:10 PM
Reheat your pulled pork in a preheated Dutch Oven OFF the fuel source...

I believe I would run that by the event rep before I tried it. The Dutch oven may be considered "a cooker" which would break the rules.

Pork is too easy to keep hot for me to gamble with a DQ by trying to reheat it in any way.

goodsmokebbq
04-20-2010, 12:39 PM
I believe I would run that by the event rep before I tried it. The Dutch oven may be considered "a cooker" which would break the rules.

Pork is too easy to keep hot for me to gamble with a DQ by trying to reheat it in any way.


Can't possibly see how a Pot off of a fuel source can be considered a "cooker". Is warm sauce a "cooker"? Is a warm cambro a "cooker"?

It is not illegal to reheat your pork, it is illegal to separate your shoulder and put back on the cooker.

Finney
04-20-2010, 01:04 PM
Can't possibly see how a Pot off of a fuel source can be considered a "cooker". Is warm sauce a "cooker"? Is a warm cambro a "cooker"?

It is not illegal to reheat your pork, it is illegal to separate your shoulder and put back on the cooker.

I'm going to make some popcorn :pop2: and find the couch. :behindsofa:

HandsomeSwede
04-20-2010, 01:10 PM
Good Smoke's tips on reheating pork gave us our best finish last year at Troy. Good Smoke: where you lead we will follow!

Jorge
04-20-2010, 01:15 PM
Can't possibly see how a Pot off of a fuel source can be considered a "cooker". Is warm sauce a "cooker"? Is a warm cambro a "cooker"?

It is not illegal to reheat your pork, it is illegal to separate your shoulder and put back on the cooker.

I don't know the answer. I would run that by a Rep though. A Cambro isn't giving off heat for the purpose of reheating or cooking. Sauce is not a steel container, and it's something that's going in with the entry and will be consumed by the judges.

If you toss parted pork into a dutch oven that's above the temp of the meat there WILL be folks that could make the arguement that you are continuing the cooking process.

Like I said; I don't know the answer. I would make sure that I did before I tried it though.

Divemaster
04-20-2010, 01:20 PM
I'm going to make some popcorn :pop2: and find the couch. :behindsofa:
Move over... This could be a long one... I figure that Skip hasn't even started.....

paydabill
04-20-2010, 01:23 PM
Hey when you do that does it sound like a fajita plate?

goodsmokebbq
04-20-2010, 01:46 PM
Hey when you do that does it sound like a fajita plate?

NO, I put the dutch oven in the smoker for an hour and it is only at 250-275, no sizzle...

goodsmokebbq
04-20-2010, 02:07 PM
I don't know the answer. I would run that by a Rep though. A Cambro isn't giving off heat for the purpose of reheating or cooking. Sauce is not a steel container, and it's something that's going in with the entry and will be consumed by the judges.

If you toss parted pork into a dutch oven that's above the temp of the meat there WILL be folks that could make the arguement that you are continuing the cooking process.

Like I said; I don't know the answer. I would make sure that I did before I tried it though.

Heat is heat no matter what the purpose is, and a cambro can get very hot, as well as sauce.

There is a line and right now the BOD has decided that it is at the cooker. There are very good arguments that anything that imparts heat to the meat is cooking. I believe in this. How far down are they going to regulate? the thickness of the metal in my pot? the temperature of my sauce? I am on the legal side of the line and until the BOD decides to move it out further. This method was stated in the rules meeting and was said to be OK.


This is a gentleman's sports and adherence to the rules is very self governed. We all know how easy it could be to go inside the RV and switch with a precooked brisket. Why can't the rule just say don't cook the money muscle or any other chuck separate and trust us to do it?

I just want to give the judges a warm meal. The money muscle guys still accomplish what they want by leaving it intact by the thinnest piece of meat. So why can't the pulled pork guys have a bone?

KC_Bobby
04-20-2010, 02:40 PM
Heat is heat no matter what the purpose is, and a cambro can get very hot, as well as sauce.

Let's make sure we're comparing apples to apples here. The cambro is never going to be hotter then the first piece of meat one puts in there (for our discussion purpose). If it is, that person's got bigger issues to worry about than this rule.

A cambro is not warmed in a smoker. It's an insulated box that keeps the heat or cool of whatever is put into it within the box for an extended period of time. It's no different then putting an ambient temperature blanket around the product to help keep hot/cold ... it's just a lot more effective.

I'm not saying I'm for or against the dutch oven method - just concerned that it could be viewed as a rules violation and I'd personally check with the rep prior to doing it.

goodsmokebbq
04-20-2010, 02:47 PM
It is legal to heat sauce to 200 degrees on a propane burner, turn the burner off and throw pulled pork into it. This will warm your pork.

A cambro with a couple briskets in it will be hot. If my pulled pork is room temp, then the cambro will be significantly hotter. The pork will be warmed by being placed in the cambro.

early mornin' smokin'
04-20-2010, 02:52 PM
i have never "parted" pork, but I have been known to checkerboard the top of it with a knife, slather in a little sauce and rub and return to the cooker....Illegal or not??

BBQ_Mayor
04-20-2010, 02:55 PM
Let's get back on topic..
It sounds as if you pull the pork a little early. You may want to keep it hot til the last possiable moment, like KCBobby, at 12:40. And agian, like bob said, we are all in the same boat so don't sweat it too much.

goodsmokebbq
04-20-2010, 03:02 PM
Let's get back on topic..
It sounds as if you pull the pork a little early. You may want to keep it hot til the last possiable moment, like KCBobby, at 12:40. And agian, like bob said, we are all in the same boat so don't sweat it too much.

My pulled pork becomes room temp the instant I pull it. I think there are different interpretations to what "pulled" pork is. We shred ours very fine (I think this is a North East thing). From the pictures I have seen in the midwest it seems like your "pulled" pork is much chuckier and much more apt to hold heat a few minutes until you can get them in a box. Here is an example of what ours looks like:

http://goodsmokebbq.com/images/stories/oink09/P1030181.jpg


Besides it is always like 40 degrees up here...


Play wheres waldo in this pic from Pork in the Park:

http://www.huckshut.com/2010/04/19/sights-from-pork-in-the-park-2/img_8845/

Caught red handed...

CBQ
04-20-2010, 07:36 PM
It's the same for everyone. Even if one was to rewarm the pulled pork it would lose a lot of heat again by the time the judges tasted it. I consider this a non-issue as everyone deals with it to some extent.

I pull the butts out of the cooler at 12:40 andstart tearing into them at that time. I don't think the cooling has ever effected our pork scores.

Guess the judges in Lake Placid last year didn't get the memo. I got *two* comment cards complaining the pork was too cold. Guess they were sleeping though the part of the CBJ class where they tell you not to judge on temperature. Not saying it was my best pork :icon_blush: but I have no control over the temp at the judge's table.

The earlier comment on pulling just the parts you need is spot on. Don't pull it all, just take out the chunks you need, and make sure your sauce is hot, and you should be OK. My understanding is that it's perfectly legal to use warm sauce. I mean..unless you are given temp guidelines for sauce, how do you define "warm sauce" anyway?

KC_Bobby
04-20-2010, 09:34 PM
Guess the judges in Lake Placid last year didn't get the memo. I got *two* comment cards complaining the pork was too cold.

I'm not following you. What memo? That other teams face the exact same issues as every other team trying to keep food warm?

HoDeDo
04-20-2010, 10:49 PM
Placid last year was one of the first contests where the "clarification" of the rule was inacted. And I believe the first contest where the blurb was read from the board on the ruling.

Judges used to hot pork, may have been surprised by cold pork ( It did happen to be cool and rainy there).

I agree, it is something we all get to deal with. I will skip my diatribe on the silliness of the current itieration of the rule - and how it avoids common health/safety issues... and just say that we all have had to adapt to the same rule... so ideally we are all in the same boat. Pull late, and grab just what you need. - sauce at the end with warm sauce, no pooling, and close the lid :)

DocStl
04-21-2010, 06:34 AM
As a judge, the only meat I have ever had on my plate that was ever warm is a chicken thigh, doesnt matter if its steamy hot when you put it in a box, when it sits on that thin cardboard mat for any length of time, its cold by the time judges eat it. (ribs, brisket,pork, and most chicken)

daedalus
04-21-2010, 09:12 AM
My pulled pork becomes room temp the instant I pull it. I think there are different interpretations to what "pulled" pork is. We shred ours very fine (I think this is a North East thing). From the pictures I have seen in the midwest it seems like your "pulled" pork is much chuckier and much more apt to hold heat a few minutes until you can get them in a box. Here is an example of what ours looks like:

http://goodsmokebbq.com/images/stories/oink09/P1030181.jpg

I agree completely. Your pulled looks very similar to mine, and most that I have seen as a judge is chunkier. That would take a lot less time to pull, and so the temp loss would not be as much of an issue.

I think I will try a practice run just as many have suggested...only pulling enough for the box, and running it through really warm sauce. If that still does not keep it warm enough, I will try your slightly more controversial approach.

Docstl:
That sucks man. In my judging experience the meat we get to judge is almost always at least warm. I admit that it is rarely steaming or anything, but only occasionally is it what I would call cold.

Thanks for all of your input everyone!

goodsmokebbq
04-21-2010, 09:58 AM
I agree completely. Your pulled looks very similar to mine, and most that I have seen as a judge is chunkier. That would take a lot less time to pull, and so the temp loss would not be as much of an issue.

I think I will try a practice run just as many have suggested...only pulling enough for the box, and running it through really warm sauce. If that still does not keep it warm enough, I will try your slightly more controversial approach.

Docstl:
That sucks man. In my judging experience the meat we get to judge is almost always at least warm. I admit that it is rarely steaming or anything, but only occasionally is it what I would call cold.

Thanks for all of your input everyone!

Just heat your sauce in a dutch oven in your cooker :-P:-D, best of luck!