Pulled Pork question: Hold or shred?

[11earl]

Hi,

Newb here.

Smoked a pork butt yesterday on my WSM. Finished it wrapped in butcher paper in the oven as thunderstorms rolled through last night.

At 10PM the internal temp hit 203 so I dropped the oven to 170 degrees. This morning the butt internal temp is 163 rock steady.

We're going to eat it tonight for dinner - should I shred now to let the sauce/spices get absorbed? Or continue to hold until dinner?

Many thanks

 

[thirdeye]

Have you got it in a covered pan, or wrapped in foil and are there juices in the pan/pouch? I've held 6 hours with no issues what so ever, so a couple more hours at your temps should be fine.

I like breaking them down right before serving. I also don't force the pull. I take the muscle groups apart, then let them tell me how far the shredding should go. There is nothing wrong with your guests getting some chunks that essentially fall apart on their plate.

 

[11earl]

Thanks for your reply.

I've been holding it since about 1030PM last night at 170 wrapped in peach butcher paper and inside a foil pan.

 

[cpw]

I'd keep it whole until just before you serve. Make sure to keep the juices to mix back in, and put a little rub in with the pork once its pulled.

 

[Father Flanagan]

Yeah, rule of bbq thumb is no cutting of meat up until being served.

 

[11earl]

Thanks, all - will hold off on shredding and report back.

 

[ModelMaker]

Never been a fan of the shreded pulled pork. Any time I do a butt I let it cook until it gives up the dry bone, let it set awhile and put it on the dinner table with a bowl of boiled taters and just push down on the butt and let it become big chunks of porky goodness.
You grab a couple chunks and a couple taters mash them up a bit and cover with S&P and butter.
Done.
Ed

 

[11earl]

Good approach, thanks - will definitely try that next time!

Here's the finished results; think it came out darn good.