to cool or not to cool... that is the question

rookiedad · 09-29-2005, 08:49 PM

i have a butt coming out at about 1:00am. usually i pull it while it is still pretty hot. tonight i would like to refridgerate it and pull it tomarrow, but i never pulled pork cold. can it be done? does anyone have any recomendations? thanks.
phil

The_Kapn · 09-29-2005, 08:58 PM

It will pull much, much easier hot.

But, I you really need to, it can be done cold.
Either way you need to do it will get it done.

I have actually put Brisket in a 180- 200 oven for 8 hours or so and then sliced/pulled it. Worked well.
Might work for Pork--would definitely be done

TIM

MilitantSquatter · 09-29-2005, 09:03 PM

Agreed. The meat will contract when cooler and with less liquified fat is will make it harder. I've never done it though.

But if time is tight, you can do it and it will still taste pretty good. Just don't get frustrated it it does not pull the way you want it to pull.

BBQchef33 · 09-29-2005, 10:11 PM

If you have a medium igloo cooler, and your taking it out at 1AM and its around 190degrees, WRAP it tight in foil, then wrap it tight in a towel or 2 or 3, and put it into a the cooler. Take up all the dead airspace in the cooler with more towels. Use hot towels from the dryer, or put a hot water bottle in there with them. That butt can hold its heat load 12-14 hours in a good cooler. It will be around 140 tomorrow and overnioght it will do nothing but get more tender.

icemn62 · 09-30-2005, 08:32 AM

Agee with Phil, have done that with pork butt in the past when it got finished and I was not ready to serve. Cooler it, and it will stay in good pulling sondition for quite some time.

River City Smokehouse · 09-30-2005, 08:35 AM

Pull your Pork while it is hot, then cool it. It is the only way to go.

dapittboss · 09-30-2005, 10:49 AM

You will ne amased at how long it will hold heat in a good cooler. That sounds funny, hold heat in a cooler.

JohnMcD348 · 09-30-2005, 09:00 PM

I'm still pretty new to the whole BBQin thing but the one thing I know is that you can get alot of heat retention from a cooler. I even use the cheap styrofoam units with alot of towels to hold my meat after a long smoke. Cooler it and pull it tomorrow while it's still hot a juicy. Might even be more tender(er)(er)(er) tha way after having set there for a few hours instead of 1 or 2 hours.

JTMcD

09-29-2005, 08:49 PM	#1
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	to cool or not to cool... that is the question i have a butt coming out at about 1:00am. usually i pull it while it is still pretty hot. tonight i would like to refridgerate it and pull it tomarrow, but i never pulled pork cold. can it be done? does anyone have any recomendations? thanks. phil

09-29-2005, 08:58 PM	#2
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	It will pull much, much easier hot. But, I you really need to, it can be done cold. Either way you need to do it will get it done. I have actually put Brisket in a 180- 200 oven for 8 hours or so and then sliced/pulled it. Worked well. Might work for Pork--would definitely be done TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

09-29-2005, 09:03 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Agreed. The meat will contract when cooler and with less liquified fat is will make it harder. I've never done it though. But if time is tight, you can do it and it will still taste pretty good. Just don't get frustrated it it does not pull the way you want it to pull. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

09-29-2005, 10:11 PM	#4
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	If you have a medium igloo cooler, and your taking it out at 1AM and its around 190degrees, WRAP it tight in foil, then wrap it tight in a towel or 2 or 3, and put it into a the cooler. Take up all the dead airspace in the cooler with more towels. Use hot towels from the dryer, or put a hot water bottle in there with them. That butt can hold its heat load 12-14 hours in a good cooler. It will be around 140 tomorrow and overnioght it will do nothing but get more tender. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

09-30-2005, 08:32 AM	#5
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	Agee with Phil, have done that with pork butt in the past when it got finished and I was not ready to serve. Cooler it, and it will stay in good pulling sondition for quite some time. __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

09-30-2005, 08:35 AM	#6
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	Pull your Pork while it is hot, then cool it. It is the only way to go. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

09-30-2005, 10:49 AM	#7
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Name/Nickname : John	You will ne amased at how long it will hold heat in a good cooler. That sounds funny, hold heat in a cooler. __________________ John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer

09-30-2005, 09:00 PM	#8
JohnMcD348 is One Chatty Farker Join Date: 01-27-05 Location: Lakeland, FL	I'm still pretty new to the whole BBQin thing but the one thing I know is that you can get alot of heat retention from a cooler. I even use the cheap styrofoam units with alot of towels to hold my meat after a long smoke. Cooler it and pull it tomorrow while it's still hot a juicy. Might even be more tender(er)(er)(er) tha way after having set there for a few hours instead of 1 or 2 hours. JTMcD __________________ JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians

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