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
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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.
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
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
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.
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 ?
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.
Well I decided to try the mop with one and one just with my normal rub to experiment and allowed more time for it. There are side by side, gone 9 hrs so far and at 182 (13lbs total).
Do you pull it all at once or pull as you need? Having another BBQ lunch planned tomorrow with the leftovers (also making ribs and chicken).
Do you pull it all at once or pull as you need? Having another BBQ lunch planned tomorrow with the leftovers (also making ribs and chicken).
If I kNOW I'm going to be reheating the next day I like to pull what I need and leave the rest in larger chunks. I like how the larger chunks retain moisture.
Otherwise pull it all, save what you plan to use and get the rest down in temp and into zip lock bags. It's best to keep the meat in the zip locks no more than an inch thick so your fridge can cool them quicker. This goes for the larger chunks too if you go that route.
Whole butts are really good reheated, but getting them down in temp can be interesting and they take a while to heat back up. But, once good and chilled they give you the option of slicing and reheating as you go. Which will give you super tender sliced BBQ even if sliced a half to 3/4 of an inch thick.
Otherwise pull it all, save what you plan to use and get the rest down in temp and into zip lock bags. It's best to keep the meat in the zip locks no more than an inch thick so your fridge can cool them quicker. This goes for the larger chunks too if you go that route.
Whole butts are really good reheated, but getting them down in temp can be interesting and they take a while to heat back up. But, once good and chilled they give you the option of slicing and reheating as you go. Which will give you super tender sliced BBQ even if sliced a half to 3/4 of an inch thick.
Thanks! I really appreciate all the great advice.
BTW, the mop came out quite good, I think more votes than the butt with just the rub, though both went over well.
I may have crammed too much in my 008 (ribs and chicken too), but it all came out quite good this time. We'll be eating all week...
BTW, the mop came out quite good, I think more votes than the butt with just the rub, though both went over well.
I may have crammed too much in my 008 (ribs and chicken too), but it all came out quite good this time. We'll be eating all week...
Details is what we want, GKing.
How often did you open the door to mop and was the rubbed-only butt in at the same time, and if so, how is that a fair comparison, and if not, how much longer did it take to get the mopped butt done than the rubbed-only one, and what temp did you cook each at, and what temp did you pull each at ???
How often did you open the door to mop and was the rubbed-only butt in at the same time, and if so, how is that a fair comparison, and if not, how much longer did it take to get the mopped butt done than the rubbed-only one, and what temp did you cook each at, and what temp did you pull each at ???
For folks thinking about mopping,you can always add a little sauce and rub,as you are pulling the butt.
That's what most cooks,caterers,vendors,etc do.
Think about how much of an 8 lb butt the mop is really reaching-maybe the outside 1/32 inch.
The rest just winds up all over the cooker.
To tag onto GLH 's question.
How much rub did you use,and what.
Did you pack the butt with all the rub and sugar it could hold?
That is you bark.
A rub tends to make the wet surface-wetter.
Just a thought.
That's what most cooks,caterers,vendors,etc do.
Think about how much of an 8 lb butt the mop is really reaching-maybe the outside 1/32 inch.
The rest just winds up all over the cooker.
To tag onto GLH 's question.
How much rub did you use,and what.
Did you pack the butt with all the rub and sugar it could hold?
That is you bark.
A rub tends to make the wet surface-wetter.
Just a thought.