pulled pork

[TedEbear]

Looks good.  Use a frog mat on the rack to keep it from sticking.

[dirt1008]

Looks good.  Use a frog mat on the rack to keep it from sticking.

ordered them, they're not here yet

[dirt1008]

So what's the consensus on what to do once your butt reaches the IT that you want?

[TedEbear]

So what's the consensus on what to do once your butt reaches the IT that you want?

With me it depends on if people are sitting around waiting to eat or if the meal isn't expected to be ready for another couple of hours.  If I'm in a hurry I'll remove it from the Bradley and let it sit in a large steel pot for 10-15 minutes while I do a few other things.  Then I'll get out my Roman Pork Puller and shred it all up in about 30 seconds.

Otherwise, I'll FTC for up to 4 hours and then go at it with the Roman.

[dirt1008]

So what's the consensus on what to do once your butt reaches the IT that you want?

With me it depends on if people are sitting around waiting to eat or if the meal isn't expected to be ready for another couple of hours.  If I'm in a hurry I'll remove it from the Bradley and let it sit in a large steel pot for 10-15 minutes while I do a few other things.  Then I'll get out my Roman Pork Puller and shred it all up in about 30 seconds.

Otherwise, I'll FTC for up to 4 hours and then go at it with the Roman.

how big of a difference do you think the FTC makes?

[Wildcat]

IMHO FTC for butts only serves to keep hot until it is time to eat.

[classicrockgriller]

That is what makes this Forum great. Not everyone does things
alike. We can share what we do, but you have to get in there and
find out what you like.

I like FTC.  At least 2 hours for the meat and rest of time is to hold
hot if you are going to eat that day. It gives you a cushion on time
so you can be ready at the right time.

My preferred way is to cook a day or two prior to the event and pull
and bag and fridge. Rewarm the day you want to eat. Like soup and
chili, I think it is better the next day. But that is just me.

[Wildcat]

My preferred way is to cook a day or two prior to the event and pull
and bag and fridge. Rewarm the day you want to eat. Like soup and
chili, I think it is better the next day. But that is just me.

I agree - for me most smoked foods taste better the next day!  ;)

[dirt1008]