Re:Smoked Pork Loin pulling advice
I really don't think 90% would know the difference. But I'm not talking BBQ judges, BBQ aficionados, or a good chef, but your average customer at my BBQ stand wouldn't know. Now if you took a pork loin and smoked it like I was talking about, and a butt right off the smoker, there is no comparison. Texture, taste, that smokey richness that you only get in a butt or shoulder would win hands down. But the average BBQ food service has to hold pulled pork with heat and it degrades much faster than most people understand. It is still good but nothing like that moment it comes off the smoker. One other thing to keep in mind when your doing pulled pork for competition those tubes you pull for the turn in box have a strong resemblance to a loin that is smoked to 180 or so in color and texture. Just some thoughts and I'm not pushing anyone to do loins or the other way around. By the way I have no idea what YMMV means. lol
PS by the way if anyone knows how to keep a pork shoulder fresher than in a steam table at 135 degrees I'd love some input.We pull ours and bag in instantly and then use it as needed.