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Unread 04-23-2013, 11:38 AM   #6
Babbling Farker

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Join Date: 08-01-12
Location: Fairfield, FL
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For pretty much any Q, I put the meat in a SS or foil pan on a fine mesh grate (1/4"x 1/4") that sits about a 1/2" off the botton of the pan, add some apple juice or appropriate stock if I have it to about 1/4" depth, seal tightly with plastic & foil and into a 200*-225* oven until warmed. If I know I'm gonna pre-cook and hold, I don't pull the pork, just break it down enough to get rid of any unrendered fat and the bone; kind of big chunks then pull it after it is warm. Likewise, I don't cut brisket, ribs or chicken until its warmed and ready to eat. Always works for me.
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x40" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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