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smokiing a Pork Shoulder

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sacedbysapp

sacedbysapp

Meat Mopper
Original poster
Jan 16, 2013
225
20
Florida
Hey All,

 Currently have two 9lb pork shoulders on my master forge dual smoker sitting at IT172, started at 9am this morning, They will be eaten at 2pm Sunday, did some reading here as the best way to keep them until then, but would just like some advice Was wondering if I could keep it warm in the oven at 170 when I pull them off the smoker at 200 IT-and leave it in there thru the nite then at 8am put in a cooler? I have no plans  of foiling because I want to try and get a nicer bark than the one I smoked last weekend.

 Thanks
 
(if you are going to have PP)...I have pulled mine the night before. Stuck it in the fridge..then right before food gets served...pop it in the oven with a bit of the juices to warm it up.  Didnt dry out either.  20 pounds of pork disappeared quickly!
 
170*F will keep you safe but will continue to cause the breakdown of connective tissue. The result will be meat on the mushy side. You need to get to and hold a steady 150*F or after a rest, Pull the Pork and into the Refer until an hour or so before service. Reheat, covered, in pans in the Oven at 325*F with some Apple Juice or Finishing Sauce until the IT reaches 165*F and serve...JJ
 
Since I started this thread it was at 172 , made it to 178 and then dropped a few degrees twice guess its in a second stall?
 
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