Thread: Pulling pork
View Single Post
Old 12-24-2012, 01:54 PM   #8
is Blowin Smoke!

cholloway's Avatar
Join Date: 05-10-11
Location: Atlanta, GA.

I also just use blue nitrile gloves. Make sure the meat has cooled enough to handle. Gloved fingers make sure you can feel and remove any residual chunks of fat or anything else you don't want to bite into. Can't do that with any utensils.
Due to rising cost of ammo, do not expect a warning shot
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
36 year old Char-Broil 450 (Purchased new)
1996 Blue Weber SS Performer
2 Weber SJSs & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
Blackstone Tailgater Combo & STOK Island gasser
cholloway is offline   Reply With Quote