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Whats your pork pulling method?
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apinion
Posts: 470
Claws, gloves, or cordless drill attachment?
FIGHT!
Louisianian by birth, Louisianian by death. Austinite for now...
Comments
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I usually only do one or two butts at a time, so it is two serving forks for me.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
My teeth when the wife isn't looking
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UrbanForestTurnings said:My teeth when the wife isn't lookingLouisianian by birth, Louisianian by death. Austinite for now...
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Wolf claws. My daughter got them for me. Shreds in seconds. Also great for removing large pieces of meat off the grill.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Bear claws that I also use for lifting butts and other items off the grid.Dan, Columbia,Mo.
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Bear claws for me. For lifting and pulling.XL BGE; Medium BGE; L BGE
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For just one or two butts, bear claws. If I'm pulling a batch of 5 or 6 + I use the RO-Man Pork Puller.
http://www.porkpuller.com
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Two forks in a crossing motion. May take longer but there are worse things than standing over a nice hunk of meat and it's smellColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Bear Claws
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Gloves, I have done 9/10 bone in pork butts and all of them have fallen apart with just using my hands.Charlotte, Michigan XL BGE
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Bear claws, neox cooking gloves. Now youv'e got me thinking, what kind of attachment could I rig with some power tools hmmmm...
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
2 Xl's, MM and Forno Bello
Pizza Oven in Bergen County, NJ -
LBGE & SBGE. Central Texas.
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Bear Claws
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I cook 'em, wife pulls 'em with Bear Claws. I am not allowed to pull the BBQ any more, too much went to our basset, Murphy, and me!
1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia -
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Bear claws for lifting, 2 forks for pulling
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Surprised this thread hasn't gone down a dirt road-not touching this topicLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Bear claws made short work of a 9 pound shoulder last night.Powder Springs, GA
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I cube up my butts. Pulled stringy meat doesn't look appealing to me. That statement might be sacrilegious, but pork butt deserves some respect in my opinion.
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May get some legs yet. Standing by...
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Bear claws get really high reviews on Amazon. But, the negatives are all the same - they can melt.The Wolf claws look about the same, but get even higher reviews. I tried to order them, and Amazon states they are no longer available. Anybody know of another source - Google didn't turn up anything.Phoenix
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I tried the meat rakes. They're OK, but I feel I get much better control with the Bear Claws.No melting problems yet.John in the Willamette Valley of Oregon
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I bought the Pork Puller (the drill attachment gadget) in November because I was cooking for the office and decided the best way was to bring in the butts FTC and pull them at work. Speedy pulling was the key and this thing tears up a butt in seconds. Plus, I always manage to burn my hands when I pull it manually. Say what you want, but I like it! That reminds me, I haven't done one of these since November. Might be time to do it again!
Flint, Michigan -
my bare hands, though freshly washed before I start.
I don't pull my pork while it is hot, I wait for it to cool enough where it doesn't burn my hands.
When I make pulled pork, if we are eating any of it for dinner, I just slice off some like a roast to put on our plates and pull the rest sometime after dinner is done. Then I add back in the juices that drained, divide it up into 1/2 pound amounts in ziploc bags for freezing. then it can be thawed for meals later on. Usually in tacos or enchiladas.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
I got the bear claws but haven't used them yet, Like @Zmokin I just let it cool and use my own claws at least for now.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Used to use two forks. Bought Bear Claws, way easier to shred IMO. They work really well for me.Large, small, and a mini
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I use the claws for shredding and lifting. Mine are plastic so they won't melt. Got them at Home Depot pretty cheap.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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