Pulling Pork the Day After

[AlienSockpuppet]

I have a 9-lb boston butt that I put in the #2 yesterday morning. By the time it was done, I was just too tired to pull it apart.  Any time/temperature suggestions for heating it up again for pain-free pulling?

BTW, I'm sure Leah will be posting the process pics for this one too.  We used Tony's brine recipe and our regular rub.  Even though I foiled the butt instead of pulling it, I did cheat a little and nibbled on the loose bits of bark. Oh so tasty!

 

[gregbooras]

Scott,

If you smoked it till it was ready to pull, then I would put it in a pan with some water/apple juice and cover with foil and place in the oven at 300 degrees until it reaches 165 degrees.

Greg

 

[Tyarra]

Well, I just got done pulling the pork ... with no issues at all.

When I got home from my movie trailer job last night (after Scott went to bed), it was probably an hour to an hour and a half afterwards, the package was still hot.  I did my paperwork for the job, then went to peek at the meat.  Sliced a bit off the corner, and after letting it cool a bit, found it 'oh so tasty' as Scott had.  Wrapped it back up, a bit worse for wear, but still wrapped up.

It was still warm to the touch when I went in this morning (~8 hours resting) ... pulled the bone out cleanly, and was able to shred it with no trouble at all!

Pics below.  9.25# Boston butt, 6 oz wood - half and half hickory and peach.  Brined with Tony's brine for ~15 hours.  235°, with probe set for 195° IT.  When put in initially, it read 35° - there was still ice in the brine when I pulled it, so that wasn't too surprising.  14 hours in the smoker.

 

[AlienSockpuppet]

Thanks Greg. I know myself well enough to know this won't be the last time this happens.  That's advice that will go in my notebook.

Leah, I'm hungry. Make me a sammich?

 

[gregbooras]

Looks like it turned out perfect, nice job.

Greg

 

[DivotMaker]

Great job, Scott and Leah! 8)

 

[jcboxlot]

A+!

Love the pork machine!

 

[swthorpe]

Great job!  Looks like a perfect smok'in team!

 

[drains]

Good job! Pork butts are .99 lbs at the local HEB. Picking up a couple tomorrow. Mmmm mmmm mmmm!

 

[Tyarra]

Since smoking a pork butt is so quick and easy (definitely not quick, but easy? Hell yeah!) we try to keep pulled pork on hand all the time - putting together a sammich or two is very much quick and easy. 

A few years ago, Carl's Jr (and presumably Hardee's) put out a limited-time specialty burger, something with 'Memphis' in the name - it might have been simply "Memphis Burger" - that included a pile of pulled pork on top of a burger.    I put a couple of Mock Memphis Burgers together for us yesterday.  Basically:  1 quarter pound burger, topped with a slice of cheese, topped with a quarter pound of pulled pork (or as much of a quarter pound as will fit on the thing) and finished with barbecue sauce.  I used a local brand, Garland Jack original, slightly sweet, with a little bit of a kick.  The original included an onion ring or two, but I was fresh out.  Maybe  fried onions from a can might be an option for future versions.  And there will be future versions!

Great job!  Looks like a perfect smok'in team!

Ever since we started this hobby, we've pretty much handled it as a team - we even laughing referred to ourselves after the title of the first Jamison & Jamison book we got: Smoke and Spice.  I handle the kitchen parts (Spice) and he handles the outside parts (Smoke).  We still do it that way, though I think he's got the easier end now, since there's no more hourly mops, keeping an eye on the fire, etc.   That's okay, he usually is the one to pull the pork, and he definitely does the carrying of stuff from kitchen to smoker, and back again, so I certainly can't complain.

 

[old sarge]

It is a blessing to see (read about) that smoking is a family/team endeavor. Enjoy!