View Single Post
Unread 06-19-2013, 08:08 AM   #12
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
Downloads: 0
Uploads: 0
Default

Like everybody else said-pull it and stick it in the fridge. Don't feak out when you see the congealed fat on it the next morning, that's just all the concentrated magic yummy goodness that will become invisible again when you reheat it. Don't add sauce until after it's reheated.

I actually think that pulled pork is better the next day, and it keeps great in the freezer. I usually cook a few butts at once, pull and vacuum seal, then get a pack out whenever I'm craving bbq.
__________________
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
Gnaws on Pigs is offline   Reply With Quote


Thanks from:--->