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re: Best strategy for BBQ that is being smoked Saturday, but eaten Sunday
Posted on 10/9/14 at 1:51 pm to CAD703X
Posted on 10/9/14 at 1:51 pm to CAD703X
quote:
i dont get this to be honest. the butt will hold its temp MUCH better if you dont pull it until you're ready to serve.
in my experience, it takes all of 5 minutes to pull with a couple of forks so thats not exactly difficult to do..plus you get to slide that bone out and give your best buddy that delicious piece of pork that lives under it
Because it's too easy to pull the night before and rewarm. Tastes great.Quality is fine and I can pull out the bones and keep them for myself!
No need to wrap meat in foil and towels and then have to pull it and sauce it the next day. Takes me longer to pull because I like to pick out big old fat blobs when using it for sandwiches. Don't know how he's serving it.
2
Posted on 10/9/14 at 1:58 pm to Gris Gris
quote:I really don't like how that comes out.
Because it's too easy to pull the night before and rewarm.
Posted on 10/9/14 at 2:06 pm to Gris Gris
quote:
Takes me longer to pull because I like to pick out big old fat blobs when using it for sandwiches.
oh no you didnt. that all gets mixed into the deliciousness that is pulled pork.
quote:
I can pull out the bones and keep them for myself!
you want to show off how easily that bone slides out clean as a whistle and that 'thumb' piece of pork that is under the bone gets to go to the guest of honor.
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