This is a technique that I started using a while back and thought I'd pass it along. By accident by the way. This technique only works for pulled pork--Butts inparticular. When the meat is ready to pull from smoker-pull from smoker and wrap loosely in foil. Take and drop the package from about 2 feet above whatever you are going to "do" your meat in---I use a chafing pan--works great. The meat will explode inside the foil. Remove the foil. The meat will be broken in all the right places and the fat and meat will be mostly seperated from the fall. Let cool for 5 mins and it will only take a few minutes to prepare instead of 10-15 min per butt.
Try it some time!
Zeb
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