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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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11-04-2008, 10:21 PM
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#1 |
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Got Wood.
Join Date: 01-26-05
Location: Clarendon Hills, IL
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Keeping pulled pork moist - why do you folks do?
I am going to be cooking about 5 butts for a function and would like to know what all of you do to keep the pork moist. I'll probably be holding the pork refrigerated for about 1-2 days and when I have done this in the past, the pork has a tendency to be a little dry. How do you re- heat the pork and what ingredients to you put in after you pull the pork. I have experimented with a a NC vinegar base as well as the juices from the foiled butts but am curious to see what you all do.
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11-04-2008, 10:34 PM
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#2 |
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is One Chatty Farker
Join Date: 07-28-08
Location: Huntingdon, PA
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My rig uses a waterpan so my butts start out terrifically moist. As to keeping it moist, I spritz with applejuice and heat in the oven on a stoneware platter wrapped in foil.
Goodluck!
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Cooking for the love of it. |
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11-04-2008, 11:21 PM
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#3 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Yankee there are a zillion threads on this.
Search using the words reheat pork You'll get all your answers.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-05-2008, 05:37 AM
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#4 | |
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Babbling Farker
  Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Quote:
What he said!
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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11-05-2008, 06:29 AM
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#5 |
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is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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For a second I thought you were asking WHY I/we keep it moist. Caught my eye with your subject line.
Using a little fruit juice and BBQ sauce helps.
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Life's a party with a Backwoods Party! |
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11-05-2008, 12:02 PM
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#6 |
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Take a breath!
Join Date: 06-25-07
Location: East Phatchogue, NY
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why do you folks do?
I don't over cook them and they're fine. 
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Out of the Ashes BBQ Team "Keepin' the Bar in Barbecue" Wooooooooo! WSM 18.5" & 22" 22.5 in Weber Kettle Smokey Jones SS UDS 1.0 |
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11-05-2008, 01:02 PM
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#7 |
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Full Fledged Farker
Join Date: 03-23-08
Location: Albuquerque, NM
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NC Vinegar mixture for sure.
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[FONT=Comic Sans MS][B][I]Mick Schmidty[/I][/B][/FONT] They call me "Smiley" :-P UDS 1 Super-Fast [COLOR=blue][B][U]Blue[/U][/B][/COLOR] Thermopen on order |
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| Thread | Thread Starter | Forum | Replies | Last Post |
| Keeping Pulled Pork | TangSooDoMan | Catering, Food Handling and Awareness | 14 | 06-23-2008 12:24 PM |
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