Pulling Pork - Never pulled pork before. Does anyone have a good method to share or should I just wing it ? What would be the best time to pull after removing from smoker ? Thanks....Bob

Good news is there is NO wrong way.

Cook it to your desired temp. You can then pull it right away, or hold it for a little while before pulling, your choice.

Pull out the bone to make sure it comes out easy.

Pull.

That's it.

If I had to give instructions, we like to be a little more picky, so we pull with hands, not forks or other utensils. We put cotton gloves on and rubber gloves over that. Then we pull, and we're looking for fatty pieces (fat cap) and other fat that didn't finish rendering.

OR

Pull it, add a little seasoning and just eat.

Like Smokin says. Nothing really beats using the hands. We do however, use a large chef's knife or cleaver to chop up the bark so that it gets distributed throughout the meat.
Gloves? Why? All that hot meat and grease cleans all the dirt from your hands in no time. The same people probably wash hands after going to the lavatory too

We like to cross cut the pork to about 1 1/2"-2" long then pull it apart with a bear claws, or big forks.

We don't chop ours. Like to have a meaty texture to it.

RandyE

Thanks Smokin, Axel & Randy. I'm getting ready to start. My temp is as 197 after 14 hours in a smokette set at 225 and the butt was 5 lbs. It's great to know there are experts like you to help us new guys. Bob

Go ahead and bust that butt wide open. Then do it the type texture of meat you like on a sandwich. There really are no wrong ways. Add more rub as you pull and sort, or not. It is your butt, play with it as ya like.

Hey guys, have not been around for awhile. I bought some bear claws on Ebay for about eight bucks. I can chop ten lbs. of pork up in about three minutes....they work great.

Hey Steve - Nice to see you back posting again!

We've done the gloves, Bear Claws & fork methods (currently doing forks). All serves the same purpose - pulling. Whatever floats your boat, go for it.

I like to use meat scissors also to cut the bark into small pieces for distribution throughout. Other than that, we use hands and forks. I don't throw much fat away unless it is a big fatcap from a whole shoulder. With butts, I usually go up to around 205*F or so and alot of fat renders into the drippan.

Ok mine has been in for 12 hrs at 225 and the temp is 190 im gonna go to 200 then let it sit for an hour then pull.

Go for it harlee !

Well, what do you think ? How was it ?

It came out perfect we loved it nice and moist and the bark was delicious.

Way to go, good job dude.

harlee are you just rubbing or did you mop too? I'm pondering the mop for the 1st time...

No need to mop in a moist-cooking Smokette. All you will be doing is washing off the rub and adding alot of time to the cook.