Quick question

Why not pull first before refer, and reheat with some liquid in pans in the oven. That way the meat comes out hot and ready to serve. Otherwise you will be serving cool meat after pulling it. Just a thought.

I agree with Padrefan. I did a couple over the weekend and pulled them after they had been FTC'd for 3 hours. They pulled like butter. I bagged everything and added a little finishing sauce to each baggy for later in the week.
Dang, now I'm hungry!

VA Slim, as you described is exactly how I do it at home. For an event like Nordy is describing I really think pulled and placed in restuarant style pans, finishing sauce and foiled in the refer is the way to go. The pans go in the oven and your serving directly from the oven.

Well my thoughts were that pulled pork starts drying out as soon as you pull it... So would it maintain more moisture if pulled after reheating?

It's way easier for me to pull before and reheat... just thought it might be better to leave intact and pull later.

hmmmmm.... probably can't go wrong either way...

I agree with Padre and VASlim. Pull first and package. If you have a Vacuum sealer, I would pull and package in Vac Packs with a little liquid of choice and vac seal. You can reheat in a pan of warm water and open and serve. EASY!! Otherwise just time your cook to come off just before you leave and FTC and transport.... Pull before you serve....

Fine I'll do it your way

I'll vacuum pack it up with a little finishing sauce and call it good...

One point to consider. As SOON as you start pulling, they will lose heat and moisture. So reheating will dry them out.

If I'm going your route, I cook, leave whole then reheat, then pull, but that's only IF I have the time to pull at the destination.

Key is to think about how you'll reheat. Solve that and you can go with either method.

We've got all kinds of time to re-heat and pull etc...

Moisture etc is my biggest concern...

Was thinking about cooling right after a couple hours FTC, then just reheating covered in a pan with a little fluid in an oven the next day... Then Pulling...

Sounds like I could go either way.

Got to go with Smokin',as usual.Here in the South sholders/butts are a part of most cookouts and so common we don't have to think about it.

We would leave whole,reheat at 250*,and hold in hot box.Pull as needed.

Stays much better and should take no more than 5 mins each to pull.

Now,if you are just delivering and leaving,we would pull and pan it.

Given the two votes by Smokin and Tom... which agree with my original plan... Sorry guys... gotta go with them!!!

Thanks for all the input... I'll let you know how it goes.

Well. You won't be too far off with their recommendations. They do know some about this stuff.

I am sure everything will work out fine. I personally would like to serve hot pulled pork instead of warm. Just me.

quote:

Originally posted by Padrefan98:
... hot pulled pork instead of warm. Just me.

No right or wrong way, it's all good eats.

The key for me is to keep the meat from drying out by pulling it. I personally don't like it soaking in a liquid (but guess it depends on how much you add.

Need a definition of hot vs warm please. If you like it hot, just warm it to a hotter temp.

To keep my definition clean,altho we warm at 250*,we hold around 140* until needed.Often they will stay at that temp in most hot boxes.

Report:

Kept them whole (mostly)... After normal cooking + FTC for a few hours, wrapped and cooled in ice. Then to refer overnight. Packed in ice for the trip the next day. Warmed whole that afternoon at 250 deg until hot, Pulled just before serving.

Results: not quite as good as fresh, but had people in line for seconds before everyone had been served the first time!

Thanks for all your input... This forum is invaluable.

Nordy

That's the nice thing about Q. Easy to impress the masses. You will be your own worst critic. Glad it worked out in the end for you.

You got that right Padrefan. Everybody is raving about my barbecue, and I'm thinking "I know I can do better." But that's what makes Superstars. Constantly looking to improve. A little tweak here, a little tweak there.

Pretty soon we'll have nicknames like Smokin Okie, MaxQue, RibDog....or Tom.

quote:

Originally posted by Pags:
Pretty soon we'll have nicknames like Smokin Okie, MaxQue, RibDog....or Tom.

No time like the present. Though there might be a protocol for nicknames. I will leave that to the pro's. But if yours doesn't include something about nuts or almonds it would be ashame! I have gotten the most raves from your almond recipe. I am going to start tweeking it a bit. Like adding some tobasco or maybe some louisiana sauce.

Love Pags smoked almonds!!

Have done them many times, but do add a little Louisiana Hot Sauce!!

Thanks guys. I've been told by several folks that my last batch was my best. Once I laid the almonds on the pans, I sprinkled sea salt on them followed by a heavy sprinkling of garlic. Then into the smoker. Nice salt and good garlic flavor.

The Louisiana Sauce sounds like a nice tweak.

Don't mean to completly threadjack. Sorry. Pags are you saying in addition to your recipe you sprinkle them with sea salt and garlic SALT? I have been sprinkling mine with regular salt and garlic powder.

Padre. I responded in a new post under favorite recipes.