First Pulled Pork in th OBS with PICS

[joerom]

Hello,the fat on mine was mostly on the one side,which I put on top,and after 20 hours,there was about no fat left at 210 degrees,with an internal temp of 185.To me,it seemed about perfect,and I hope the next one comes out as well.I have not had a bad meal yet from the OBS.I think I am going to do more ribs this weekend.I have been freezing some stuff for the long cold months.
                                                            Joe.

[outdoorsfellar]

Finally at 3:00 in the afternoon,I took it out and wrapped in aluminum foil and towel for 1 1/2 hours.

As a newbie who just ordered a smoker & awaiting its arrival, I'm scanning the forums here for information on just about everything. I'm curious as to the above quoted process using foil & a towel. What's the purpose for that AND what was then done once wrapped ? I mean, was the pork then placed back in the smoker or did it just sit out for that amount of time ?    Thanks  :)

[classicrockgriller]

Outdoors, the slang F T C stands for :
F=foil
T=towel
C=cooler

They wrap the meat in dbl foil....wrap it in a heavy towel and put it in a cooler for varies times to hold the temp or to continue cooking or prolong the time they have to serve the food hot.

[FLBentRider]

Finally at 3:00 in the afternoon,I took it out and wrapped in aluminum foil and towel for 1 1/2 hours.

As a newbie who just ordered a smoker & awaiting its arrival, I'm scanning the forums here for information on just about everything. I'm curious as to the above quoted process using foil & a towel. What's the purpose for that AND what was then done once wrapped ? I mean, was the pork then placed back in the smoker or did it just sit out for that amount of time ?    Thanks  :)

FTC is also a staging / resting method.

Time is a variable in smoking and "low and slow" - When I do 4 pork butts, sometimes one of them will be done 3 or 4 hours before the others. FTC allows me to serve when I want.

[outdoorsfellar]

Thank you !

[Huntnfreak]

For those who are doing 3 or 4 at a time are you pulling the pork and freezing it for later use or are you just serving that many people at one time?

[classicrockgriller]

Both...some smoke abunch to save bisquits and pkg it in #1 or#2 lbs pkg. (vaccum pac) freeze it, take it out as needed.

[FLBentRider]

For those who are doing 3 or 4 at a time are you pulling the pork and freezing it for later use or are you just serving that many people at one time?

I usually do 4 at a time.

1 gets eaten right away, the second for leftovers, 3 and 4 are defatted, pulled - but NOT shredded - vac sealed and frozen.

[Huntnfreak]

Pulled not shredded?  Help!  What is the difference?

[FLBentRider]

I just separate the individual "muscle groups" from the fat.

If I shred it, it will dry out, especially when re-heating.

This is what it looks like when it is ready to go into the ziplock:

[Huntnfreak]

Very good to know.  I would have shredded it right away.  Thanks.