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Brick[_5_] Brick[_5_] is offline
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Default Pulling, pork butt -vs- picnic


On 31-Jul-2009, Eddie > wrote:

> On Thu, 30 Jul 2009 21:53:16 -0700, "Theron" >
> wrote:
>
> >
> >"Duwop" > wrote in message

>
> ...

> >On Jul 29, 11:46 pm, "Theron" > wrote:
> >
> >> When the butt hits 175-80F or so have you ever wrapped the butt in
> >> foil
> >> and
> >> then continued to 190-95F. I do this with ribs now and then. I've
> >> thought
> >> of the same with butt or shoulder.

> >
> >Why would anyone do this? What's the point?
> >>
> >>

> >To keep the meat from drying out.

> I have been doing smoked butts for years, pulling at 170 and served
> sliced. Couple of weeks ago did a 17-hr low and slow to 190 and had
> pulled pork. Now, it's pulled pork forever! Everybody ecstatic in
> the difference.
> Pulled pork rules!
> Eddie


Not that I disagree Eddie, but why did it take you years to try a low and
slow pulled pork version? I wouldn't go so far as to say that pulled pork
is better, but it certainly is different. I keep pullable pork on hand most
of
the time, but I do like a thin sliced lean pork sandwich with lots of
horse-
radish now and then as well.

As to Theron wrapping butts and or ribs in foil at 170° to keep them
moist, I have to state that I've never seen a need to do that. I often foil
them and keep in a holding box after they are completely done though.

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)