The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-25-2012, 08:33 AM   #16
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Seriously? I pull 50-100 lbs a day.....by hand. Suck it up and cook that butt till it falls apart. ;)
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Thanks from: --->
Old 12-25-2012, 09:56 AM   #17
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Default

We made our pork puller. Used some SS bolts.
It works fine for 1 pork butt at a time. It is easy to over shred it.
First we go throught all the meat and get all of the fat out and then hit it with the shredder. Takes about 2 minutes to shred.



__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Old 12-25-2012, 10:27 AM   #18
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

if you cook it right it aint all that hard; slid out the bone slap it once or twice to spread it out and tear it into pieces. I can do 1 butt in 3 min with bare hands.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 12-25-2012, 10:53 AM   #19
Militant83
is one Smokin' Farker

 
Militant83's Avatar
 
Join Date: 05-05-11
Location: Circleville, OH
Default

I 2nd your hands are the best tool if pork is done properly
__________________
T&K Smokers small gravity fed
250 gal drum cooker
Weber OTG
Covert Black Thermapen
CyberQ Cloud
Instagram- MilitantQ
Militant83 is offline   Reply With Quote


Old 12-25-2012, 11:04 AM   #20
wjwheeler
Full Fledged Farker

 
Join Date: 05-30-11
Location: Cleveland TN
Default

I cooked 50 butts to 210 and pulled them with a Roman Pork Puller in no time. Take off what's left of the fat cap, pull the blade bone out and drop two in a turkey fryer pot on the floor and hold the pot with your feet.
Bear Claws (or forks) are great for just a few.
__________________
Bill Wheeler - Cleveland TN
competition team member: Jack's Old South, Myron Mixon Smokers, Myron Mixon BBQ
Myron Mixon Smokers Independent Rep
MMS Vulcan V33 Gravity Feed with Stoker
Myron Mixon 72XC - Sold
Jumbo J3 - Sold
Jacks Old South Original Patio Smoker
Myron Mixon Pitmaster Q3 36" Barrell & 24" Square
wjwheeler is offline   Reply With Quote


Old 12-25-2012, 11:47 AM   #21
el_matt
is Blowin Smoke!
 
Join Date: 12-08-09
Location: Turlock, California
Default

I believe someone here uses the dough hook on their KitchenAide mixer. Personally, I put on my heavy vinyl gloves and tear it apart. Doesn't take long at all.

Matt
el_matt is offline   Reply With Quote


Old 12-25-2012, 12:08 PM   #22
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

What YeliNUTZ and Michael said, cool it long enough, pull the bone and press down. It will break into the small chunks as Lake Dog said. I have bear claws, but rarely use them for pulling
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Thanks from:--->
Old 12-25-2012, 01:05 PM   #23
JerBQ
On the road to being a farker

 
Join Date: 09-09-11
Location: Wellsville, NY
Default

I bought two sets of bear paws (figured I might get some help from my "helpers"), and both sets are just taking up space in my BBQ tool set. Your hands are the best pork pullers ever invented.
__________________
JerBQ
Pitts and Spitts US2448, Belson charcoal/gas trailer rig, JennAir & Weber gassers, Weber 18" kettle, 2 turkey fryers, Insanely fast [COLOR=Purple]PURPLE[/COLOR] Thermapen, custom 55" kettle grill
JerBQ is offline   Reply With Quote


Thanks from:--->
Old 12-25-2012, 01:13 PM   #24
seattlepitboss
is one Smokin' Farker
 
Join Date: 02-05-09
Location: Seattle, WA
Default

What I need is a friggin' MUZZLE. To keep the puller from NIBBLING! :-)
seattlepitboss is offline   Reply With Quote


Thanks from: --->
Old 12-25-2012, 01:44 PM   #25
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

Quote:
Originally Posted by seattlepitboss View Post
What I need is a friggin' MUZZLE. To keep the puller from NIBBLING! :-)
IMHO, the very best pork are the pieces nibbled while pulling pork...
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Thanks from: --->
Old 12-26-2012, 02:50 PM   #26
olewarthog
Full Fledged Farker
 
olewarthog's Avatar
 
Join Date: 01-07-10
Location: Hazlehurst, GA
Default

You still have to cook the pork to bone pulling doneness for the Roman to work effectively. For large quantities of pork or if you want it finely shredded (like for Brunswick stew), the Roman is the trick. For one or two butts, two forks or just your hands are still the best.
__________________
Jim Sewell -- Master Judge, Contest Rep & GBA Webmaster
olewarthog is offline   Reply With Quote


Old 12-26-2012, 03:05 PM   #27
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Default

what they all said. If you are having trouble pulling your pork, it isn't getting cooked long enough. It should almost fall apart when the bone is pulled out.
__________________
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Old 12-26-2012, 03:35 PM   #28
Brauma
somebody shut me the fark up.
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Coral Bay, USVI
Default

I cook to different temps depending on how many butts I'm doing. Just 2 butts, I'll cook to 205. Put the two foiled butts in a cooler together and let rest for an hour or 2, then bust up.

4 or more butts: you can stop cooking at 195. Put all foiled butts in the same cooler together and let rest an hour or 2. The extra thermal mass will drive the temp over 205 so you dont have to use more fuel and do it in the smoker.

I bust up the meat with two regular kitchen forks. I wear white knit gloves under the standard blue XL Nitrile gloves to pull. This makes working with the hot meat a breeze.



They're cheap and I get them at Harbor Freight.

I do not like using power tools to shred the meat because I like to pick thru the meat and remove any undesirable looking fat. Some fat is good, but there is some fat that you dont want to bite into. If I wouldn't want it in a bite of my sammich, I toss it.
__________________
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan
Brauma is offline   Reply With Quote


Old 12-26-2012, 09:28 PM   #29
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I just realized, the OP asked in the title how to shed pork. I am afraid I am not very good at shedding pork, and I pretty good at laying it on though.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Thanks from:--->
Old 01-02-2013, 01:05 AM   #30
pgyrogear
Full Fledged Farker

 
Join Date: 12-24-12
Location: Modesto, Ca
Default

Thanks for all the replies it looks like I still have a lot to learn.
pgyrogear is offline   Reply With Quote


Reply

Tags
pork, pull, Pulled, puller, shredded

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 03:49 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts