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Unread 06-19-2013, 05:23 AM   #4
Is lookin for wood to cook with.

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Join Date: 03-17-12
Location: Marietta, Georgia
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I'm with CD. I always smoke, rest, pull and store in fridge in aluminum pan. Reheat the next day on 200-225. When I use the Texas Crutch I always reserve some of the fat rendering in the fridge, remove the hardened fat from the top then reheat and add to the pork for more moisture and flavor if needed (rarely). I never sauce it as it becomes too mushy plus I offer a number of sauces for my guests to try out. Carolina vinegar based, Lexington, South Carolina mustard and a couple of Georgia sweet and spicy. Good luck!
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