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Posted by john s in illinois on September 15, 2007 at 18:03:26:
In Reply to: Pre cooking posted by John R. on September 15, 2007 at 17:18:04:
On the first day we just cook the butt to about 190 or so -- foil the whole butt--let it rest for an hour and then crash cool in ice and refrigerate. Serving day--just reheat out of foil to about 170
(takes about 3 hours) then pull the meat and sauce as desired. We do the same with whole briskets which seem better on day 2. When I pre-pull,the stuff seems much drier, but I don't mix in apple juice etc before cooling. Also we don't sauce pulled pork real heavy and that could make a difference in how dry it gets.
Either way will work. js