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  • Pull Now or Wait 2 Hours

    Did a couple of good sized butts for a get together today. They finished a bit earlier than expected. No problem. Into the cooler they went and are resting now.

    But I got to wondering . . . since pulled pork is usually better after it sits for a bit (the next day etc) I'm wondering if I should:

    A) Pull now, defat the drippings and mix them back in and put the pulled pork in a foil covered pan on the SnP in "warming mode" at about 150° until serving time (approximately 6 pm) or

    B) Wait til about an hour before we eat and pull, defat, etc, etc..

    It's really only a couple of hours either way but I was wondering what the consensus is.

    Thanks.

    Dave
    CUHS Metal Shop Reverse Flow
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    Proud Smoked-Meat Member #88
    -
    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

  • #2
    I'd do it now, but that's just me
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    • #3
      I would go A and have it ready, and relax.

      Butt either way, I think you're good
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      • #4
        I would wait just to retain as much heat as possible.
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        Smokin in the Smokies
        Here's to swimmin with bowlegged women.
        Jerry

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        • #5
          Ha ya threw me a curve there Dave...Supper at 6:00 and I'm reading it at 6:10... Oh yeah...That's 4:10 in your world

          Pull it and keep it warm...That's my vote..,
          Craig
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          • #6
            Originally posted by Fishawn View Post
            I would go A and have it ready, and relax.
            I liked the sound of that.

            Pulled, panned, foil covered and on the SnP.

            A propane fired Smoke-N-Pit makes an awesome warming oven.
            CUHS Metal Shop Reverse Flow
            UDS 1.0
            Afterburner
            Weber Performer
            Blue Thermapen
            Thermoworks Smoke with Gateway
            Thermoworks Chef Alarm
            Auber Smoker Controller
            Proud Smoked-Meat Member #88
            -
            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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            • #7
              Yep, you good!!... enjoy the night!
              Brian

              Certified Sausage & Pepper Head
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