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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. |
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12-14-2008, 02:08 PM | #1 |
Full Fledged Farker
Join Date: 03-15-06
Location: Battle Creek, MI
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Pull My Pork???
No, no, no,,,,this isn't a Woodpile question.
Seriously!!! Just took a couple pork butts off the smoker, and they are resting peacefully. One is definitely getting pulled for tonight's dinner and sammies for work. Pondering what to do with the second. Does pork butt need to be "pulled" while it is still warm? What would happen if I just separated it into some large "chunks" and refrigerated and/or froze the chunks? Seems to me that this would help retain some moisture, but could you still pull it? If it could be pulled, could it be done cold, or would you have to heat it up first? Thanks, JimT
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Good judgment comes from experience, and a lot of that comes from bad judgment. |
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12-14-2008, 02:12 PM | #2 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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It would be best to pull and then cool. You can reheat and pull later if you want but I don't think it's as good.
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"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 |
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12-14-2008, 06:02 PM | #3 |
is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT
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I agree with RCS, I've tried to do it both ways and it just doesn't seem to pull the same reheated as it does when just off the smoker... Can't explain why, just is.
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12-14-2008, 06:18 PM | #5 |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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Fed-X overnight to me. Problem solved!
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12-15-2008, 11:26 AM | #6 |
Full Fledged Farker
Join Date: 05-24-08
Location: Walnut,CA
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Split the second one in half. Pull 1/2 and chill/freeze. Leave the other 1/2 whole and chill/freeze. When you go to eat the whole piece, CHOP it instead of pull it ----- then tell us all which way was more moist, worked the best, was the easiest or tasted the best.
A perfect opportunity to experiment and let us all learn something.
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12-15-2008, 04:09 PM | #7 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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I agree!
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12-15-2008, 05:24 PM | #8 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Pull it, vacuum seal it if you can for longer freezer life. I thaw it in microwave and then reheat in microwave giving it a toss every minute or so until hot and it is as good as fresh! Another good thing to try is making taco's or chilli with the pulled pork instead of burger or beef, it's pretty good.
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12-15-2008, 06:55 PM | #9 |
Full Fledged Farker
Join Date: 03-15-06
Location: Battle Creek, MI
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Right turn, Clyde...
Thanks for all the replies, but my "experiment" took a different turn. I went ahead and pulled all the pork, and divided it up into foodsaver bags of about 1 and 1/2 pounds each. Before sealing the bags, I put them in the freezer for a couple hours to partially (actually almost completely) freeze the meat. I've found in the past that if I simply vac seal the cooled meat, it tends to pack together quite a bit, and is hard to separate for sandwich size portions (without reheating first.) I'm hoping to avoid this.
I was a little leery about sealing a cold bag that is starting to get condensation on it, but the little "sucker" did its job amazingly well! No leaks yet! JimT
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Good judgment comes from experience, and a lot of that comes from bad judgment. |
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12-16-2008, 09:10 AM | #10 |
Take a breath!
Join Date: 04-28-08
Location: Carvel, AB Canada
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I've had to put the butts in the fridge and pull them the next day (tired mod) and it seemed to work OK. It was a lot more work and a little creepier after the fat had hardened again. Definitely better to pull when its warm.
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