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delaying the pulling of pork butt

 
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Soybomb
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Joined: 10 Nov 2009
Posts: 373

PostPosted: Tue Nov 10 09 4:03 am    Post subject: delaying the pulling of pork butt Reply with quote

Its a beautiful day in the midwest and I decided to celebrate by putting 4 pork butts on my recently acquired and mofidied ECB. Man it was a tight fit but they're on and temps been reasonably steady for the last 4 hours (wondering how long I'll get out of this burn...I think when the coal runs out I'm just going to foil and finish in the oven).

Anyway I have a feeling these will be cooking for quite a bit longer and when they're finally done at 10pm or midnight I'm not going to feel like pulling them all. How easy is it to pull after they hit the fridge? Will they pull alright cold? stick 'em in the oven for an hour or two at 250 and pull?

Thanks, I've really been enjoying all the great info here as I browse around. Does don marco make a house call to ever new members place? Very Happy
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whitey
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Joined: 25 Apr 2008
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Location: washington state

PostPosted: Tue Nov 10 09 4:21 am    Post subject: Reply with quote

You can pull those Dudes in just a few minutes.I would say Pull them, Bag them and Be ready to eat them when You get up.

The problem I see is getting them down to safe temp in time,dont want them just hanging in the unsafe zone for hours.
If You decide to wait You better figure how You are going to cool them fast.Ice bath is what We do and when We do this it is on Pulled pork not whole shoulders.

Good luck
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Soybomb
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PostPosted: Tue Nov 10 09 4:50 am    Post subject: Reply with quote

You're a pulling ninja! Shocked I'd say it usually takes me 20 minutes to pull a 10 pound butt with forks if I'm trying to be reasonably sure I get most of the left over fat out.
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whitey
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PostPosted: Tue Nov 10 09 5:16 am    Post subject: Reply with quote

He is only talking 4 butts.Not 40..
This is what I am often task with,well over 200 lbs of them ShockedI think We had something like 23 whole shoulders and 4 or 5 briskets on in this cook.
I wouldnt Say Im to Ninja status but very close. Laughing



And Im only just pulling it into large pieces just for bagging and Ice bath.I will finish the final pull while preparing the meat for serving..Plus thats normally 2 of Us..
I had Us 2 and My Mom and Dad help pull this cooker full.Thanks Mom and Dad.. Laughing
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BBQMAN
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PostPosted: Tue Nov 10 09 5:35 am    Post subject: Reply with quote

I'm with Whitey here Soybomb.

PP does not pull well after being chilled.

I am a pulling ninja- took 200 pounds worth (24 butts) apart in under 45 minutes Saturday night. Cool

Part of the trick to easily pulled butts is foiling (which I do).

Good luck with your cook!
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whitey
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PostPosted: Tue Nov 10 09 5:42 am    Post subject: Reply with quote

BBQMan You hit "Pork Pulling Ninja" status a long time ago. Laughing
When a fella starts cooking more than 20 of those Dudes a couple is a small task,For sure.
And You do get faster the more You do this task.Plus strenght in numbers,Never hurts Laughing

Beer claws,Opps I meant Bear claws.I still dont have a pair.I just rubber glove up and start pulling.Loads of fun.. Rolling Eyes Shocked
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BBQMAN
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PostPosted: Tue Nov 10 09 5:49 am    Post subject: Reply with quote

Ninja Slashers (err, I mean Bear Claws) are a must have. Wink

Good grief man, send me an address and I'll buy ya' a pair for an early X-Mas gift. Razz
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CrazyChef
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Joined: 12 Jul 2007
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PostPosted: Tue Nov 10 09 5:58 am    Post subject: Reply with quote

I pulled a case (72lbs. raw) Saturday in about 25 minutes using 2 carving forks. Gotta try the bear claws. I should try foiling, 'cuz the bark is a b!tch to get into small pieces while it is so crispy.
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roxy
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PostPosted: Tue Nov 10 09 6:03 am    Post subject: Reply with quote

Using bear claws is almost cheating it makes the job so easy.
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day_trippr
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PostPosted: Tue Nov 10 09 6:38 am    Post subject: Reply with quote

Forks? Bear claws? Sheesh!

If you cook the pork to pulling temp, a pair of insulated rubber gloves like
these http://tinyurl.com/yzwrqsg makes easy and quick work of separating chunks, removing any fat globs, and then pulling the chunks to shreds. All while the meat is still hot.

The best $5 you'll ever spend wrt Q'ing...

Cheers
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whitey
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PostPosted: Tue Nov 10 09 10:15 pm    Post subject: Reply with quote

BBQMAN Your alright. Wink
Heres a pile of pork.




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JazzCat
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Joined: 14 Oct 2009
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Location: Raymond, Wisconsin - United States of America

PostPosted: Wed Nov 11 09 8:53 am    Post subject: Reply with quote

how and what do you guys dress your pp with?
i've only done one butt before... a 9lber and it was great. rubbed it well, sat over night then rubbed it well again an hour or two before smoker time...i used Stubbs mop sauce as a dressing when the pp was all done. Stubbs was pretty darn good, but i'd like to try something else... possibly homemade.. any ideas are appreciated!
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whitey
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Location: washington state

PostPosted: Wed Nov 11 09 10:13 am    Post subject: Reply with quote

JazzCat
The mopp You use is great.I like Stubbs. After it comes off the cooker,We pull and serve.The sauce is kept in bottles for the person to apply..The pork needs nothing.We go threw very little sauce on most events.

Peace,Love and BBQ is a book that is what I keep handy.Mind you, Like the rest of You I have alot of Cookbooks..

Just spend a little more time surfin this sight and This place is loaded with ideas.

Have fun
Whitey..
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Lang 84 delux long neck chargrill.
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My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"
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JazzCat
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Joined: 14 Oct 2009
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Location: Raymond, Wisconsin - United States of America

PostPosted: Thu Nov 12 09 7:25 am    Post subject: Reply with quote

whitey, just took inventory and I have three bottles of Stubb's mop in the back of the sauce drawer http://good-times.webshots.com/photo/2376577620105566169LhSVUV so I'll be using that for awhile... please don't get me wrong, I LOVE Stubbs AND his sauces!
I was only thinking I'd like to try my hand making something AS good as Stubbs. (I'm STILL trying to copy his original bbq sauce.) Razz
Thank you for the book plug, I'll look for it, and i KNOW this place is filled with Q-Chefs from ALL over this great country!

And speaking of which...
I THANK ALL OF OUR VETERANS - ACTIVE, AT HOME AND THOSE THAT GAVE THEIR LIVES FOR US SO WE CAN DO THINGS LIKE THIS... GRILL AND SMOKE AND ENJOY THIS WONDERFUL NATION!
Thank You All!
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"My doctor told me to stop having intimate dinners for four. Unless there are three other people." ~ Orson Welles
"Ain't eetin' good food fun?!" ~ Me
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whitey
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Joined: 25 Apr 2008
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Location: washington state

PostPosted: Thu Nov 12 09 9:55 am    Post subject: Reply with quote

JazzCat
A whole bunch of info from around Our great world.

Like I said.Serving this great country was an Honor.

Look forward to seeing how everything comes along for You.Im sure it will be great.Lots of Folks making sure it goes that way for You.

Whitey
_________________
Lang 84 delux long neck chargrill.
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My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"
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