Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 07-17-2013, 10:55 AM   #1
Full Fledged Farker
Join Date: 05-06-12
Location: austin
Downloads: 0
Uploads: 0
Default Pulled pork juice

So i am planning to cook a pork butt and i will be using a foil pan to place it in. When i pull the meat out to wrap up Do i put the juices off to the side and let the fat come to the top then removed the fat from that juices? Does that sound right?

Also do i need to reheat the juices?
tx_hellraiser is offline   Reply With Quote

Unread 07-17-2013, 11:41 AM   #2
is One Chatty Farker

pwa's Avatar
Join Date: 10-11-11
Location: North Pole, Alaska
Downloads: 2
Uploads: 0

After pulling the fat off I reheat and put on the PP.
Weber Performer
WIFI Stoker
Custom Trailer Offset

Owner of BurlesQ BBQ shack
BurlesQ BBQ Facebook
BurlesQ BBQ website
pwa is offline   Reply With Quote

Unread 07-17-2013, 11:46 AM   #3

Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0

I would separate the fat and definitely reheat. You don't want to cool off the meat.
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote

Unread 07-17-2013, 11:47 AM   #4
On the road to being a farker

IrondeQuer's Avatar
Join Date: 07-20-12
Location: Irondequoit, NY
Downloads: 0
Uploads: 0

I tested this for my 4th-of-July butts after reading something about it in a post here. I put the juice in a bowl and put it in the fridge until the fat congealed on top. Then I scraped the fat off and kept the now solid juice in the fridge.

When reheating the pulled pork the next day, I reheated the juice and added it back in the pan. I reheated the juice just to get an even distribution over the meat.

I'm not convinced the extra work made any significant difference in the outcome. Next time I'm just going to leave the juice with the meat and store it that way. It seems easier and hey, a little fat can only enhance the flavor, right? It wasn't like there were gobs of it anyway.
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Donated the Weber OTG and modded Brinkmann Gourmet
IrondeQuer is offline   Reply With Quote

Unread 07-17-2013, 11:54 AM   #5
Knows what a fatty is.
Join Date: 05-07-13
Location: Herndon, VA
Downloads: 0
Uploads: 0

Are you talking about the fat and juices that come out during the cooking process. I use to reserve the juice by separating the fat separator. But now I actually end up dumping most of it. It made the meat too mushy for my taste. I think bc its mostly gelatinized connective tissue. There is plenty of flavor and juices inside the meat to keep it moist when I pull it.
drjiveturkey is offline   Reply With Quote

Unread 07-17-2013, 12:41 PM   #6
Full Fledged Farker
Join Date: 05-06-12
Location: austin
Downloads: 0
Uploads: 0

thanks guys
tx_hellraiser is offline   Reply With Quote


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


All times are GMT -5. The time now is 11:31 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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