Holding time

Just wanted to let you know how well the search works....it's awesome...

I found 8 posts with multiple input and now have my answer...

Good job.

They hold well-if necessary.

If you are going to hold for several hours,many of us take them out around 195�-instead of letting them go higher.

Thanks Tom,
I did'nt need to hold these as they are test roasts but I wrapped them in foil and rested in a cooler, I'm going to let them go a hour and then pull...I pulled them out at 195 degrees...

The only real problem I had was that the roasts stuck to the grills even though I sprayed them before hand. It makes it tough when the meat falls apart as you try to get it out of the smoker...

Sounds like you got it tender.

Lots of folks use a metal pizza peel.

You can get them in various sizes for a few bucks.

What, pray tell, is a pizza peel?
Thanks

It looks like a flat bladed wood or metal shovel,that you put pizzas or loaves of bread in an oven with.

Thin,so it slides easily under the product and wide enough to keep it from breaking apart.

Englishman - I don't believe there is any reason to hold them before pulling.

Thanks Tom.. I made pizza's at a joint for a couple of years in my youth.. but I never heard them called anything but a shovel..

Bill

Yessir

quote:

Originally posted by Tom:
[qb] Sounds like you got it tender.

Lots of folks use a metal pizza peel.

You can get them in various sizes for a few bucks. [/qb]

Good idea, Tom! I've been setting the grill, butt and all, onto a cookie sheet to catch any drips, and then putting a piece of foil on top of the butt and sort of rolling it onto the foil...

I'll have to pickup a metal peel...

Ron, the best place to buy a peel is in a restaurant supply house. They carry them in a variety of blade sizes as well as long and short handled models. Also, they have the best prices.

BTW, peels are not just for pizza. They are also used to put bread onto the floor of a brick oven or onto a baking stone in a home oven. I use one all the time for bread and pizza but never thought of using it for pulled pork.

Great idea Tom. THANKS!!!

EZ

Sounds like just one more thing to wash. Just stick a cutting board under the rack and lift out rack and meat together. Take inside and pull.

Dennis,
Good idea! It's too obvious, I'd never have thought of it!
Peggy

The peel can also be handy if you have to move meat around,have a larger cooker,a deeper cooker-without rotisserie,etc.

There are folks that use the bakers' bread cooling racks,set on the main shelves,and move the racks.

Whatever works.

another option is to move the butt once or twice during the cook so it doesn't mold itself to the grate.

I have a really inexpensive method for this:

I get a 2nd person to hold a platter as close to smoker as possible.

Then I take both my left and right hands and simultaneously grab the butt, and in one quick motion set it on the platter.

Next I wave my hands in the air frantically, biting my bottom lip and cussing myself as I shove them into the nearest pile of snow.

If doing more than 1 butt this will conclude your cooking obligations for the day because your fingers will hurt so bad that someone else will have to do the pulling.