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Need to serve pulled pork around 6-7pm tomorrow - Page 3

post #41 of 56
Quote:
Originally Posted by kbr0125 View Post

Put my 5.7lb in at 9am, 8hrs later it's 190. Foil at 172.
Don't know what temp to pull off the snoker and start rest. 200? 205?

 

200 seems to be the magic number

post #42 of 56

Around the 205 º let it rest a bit, save the juices, slide out the blade bone and pull. Zip lock bag till tomorrow. Warm the pork and juice up, pour the juice back in with the pork and you have got a meal.

 

Good Luck

 

Gary

post #43 of 56
Quote:
Originally Posted by gary s View Post
 

Around the 205 º let it rest a bit, save the juices, slide out the blade bone and pull. Zip lock bag till tomorrow. Warm the pork and juice up, pour the juice back in with the pork and you have got a meal.

 

Good Luck

 

Gary

 

Take Gary's word for it over mine yeahthat.gif

post #44 of 56

Hey Duke I wasn't trying to contradict you,  In fact it could be 200 º   get a hold of the blade bone and wiggle it if it feels like it is loose and ready to slide out your good.

Sorry

 

Gary

post #45 of 56
Quote:
Originally Posted by gary s View Post
 

Hey Duke I wasn't trying to contradict you,  In fact it could be 200 º   get a hold of the blade bone and wiggle it if it feels like it is loose and ready to slide out your good.

Sorry

 

Gary

 

This is a good tip, I'll be trying it on my butt.

 

No apologies needed Gary Beer.gif

post #46 of 56
Pulling it now at 203, my alarm on maverick didn't go off.
post #47 of 56

Sorry about being AWOL for a couple hours, guys, but one of the things nice about this forum----There's always some experienced guys who can step into the middle of a smoke!!!

I had to leave & pull my Prime Rib & eat some!

 

I try to shoot for 205°, but 203° and 208° is always good----Like Gary said, "If the bone pulls out easily, it's generally good to go".

 

 

Bear

post #48 of 56
Quote:
Originally Posted by Bearcarver View Post

Sorry about being AWOL for a couple hours, guys, but one of the things nice about this forum----There's always some experienced guys who can step into the middle of a smoke!!!
I had to leave & pull my Prime Rib & eat some!

I try to shoot for 205°, but 203° and 208° is always good----Like Gary said, "If the bone pulls out easily, it's generally good to go".


Bear
I pulled it at 205, I wrapped in blanket in cooler was there anything your supose to do before putting in cooler?

Going to let sit in cooler for an hour or two, pull and eat and watch fight.
post #49 of 56
Thread Starter 
Pulled it. It was ready...and delicious! Thanks for everything guys! Here's a bite all of you!
post #50 of 56
Quote:
Originally Posted by kbr0125 View Post


I pulled it at 205, I wrapped in blanket in cooler was there anything your supose to do before putting in cooler?

Going to let sit in cooler for an hour or two, pull and eat and watch fight.

 

That's Great. Only thing I'd do before wrapping it & putting it in a cooler is to pour off the juice into a container for the fridge first, so it can start separating.

 

 

Bear

post #51 of 56
Quote:
Originally Posted by LivewireCS View Post

Pulled it. It was ready...and delicious! Thanks for everything guys! Here's a bite all of you! 

 

Looks Great from my house!!:drool

 

Nice Job!Thumbs Up

 

 

Bear

post #52 of 56
Quote:
Originally Posted by Bearcarver View Post

Looks Great from my house!!drool.gif

Nice Job!icon14.gif


Bear

All done it was resting for a little over an hour. The bark was not hard as I like I'd asume the foil made it moisten back up. The meat has a heavy smokey flavor. Too much too wood chunks and not the blue tint. Still tastes great but always could be better. I did not use the drippings on meat, I saved them for left overs. But it does not need it niw it's so moiste. Thank you all for tips, and yours looks great too OP.

20150502_191227.jpg
post #53 of 56
Quote:
Originally Posted by LivewireCS View Post

Pulled it. It was ready...and delicious! Thanks for everything guys! Here's a bite all of you!

 

Nice work, I'd normally be jealous, but I have some of this waiting on me too!

 

:Looks-Great:

Quote:
Originally Posted by Bearcarver View Post
 

 

That's Great. Only thing I'd do before wrapping it & putting it in a cooler is to pour off the juice into a container for the fridge first, so it can start separating.

 

 

Bear

 

Can juices only be collected when you foil the butt during the smoke? I had a drip tray under mine and poured the drippings into a bowl to separate in the fridge and it came out to be 95% fat, 5% pieces of bark th_dunno-1[1].gif

post #54 of 56
Quote:
Originally Posted by DukeBurger View Post
 

 

Nice work, I'd normally be jealous, but I have some of this waiting on me too!

 

:Looks-Great:

 

Can juices only be collected when you foil the butt during the smoke? I had a drip tray under mine and poured the drippings into a bowl to separate in the fridge and it came out to be 95% fat, 5% pieces of bark th_dunno-1%5B1%5D.gif

Any time it's smoking. Just make sure you start with a clean pan or foil, and it has to be in there long enough to be cooked.

 

Like on a butt, I put it in when I start &--------Just look at my Pulled Pork Step by Step. It shows it all. I'm getting the evil eye----It's Movie Time!!

 

Bear

post #55 of 56

Nice job,  you hung in there and have some great looking Pork  

 

Gary

post #56 of 56
Quote:
Originally Posted by LivewireCS View Post

Pulled it. It was ready...and delicious! Thanks for everything guys! Here's a bite all of you!

Nice smoke, that PP looks awesome ! icon14.gif
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