Anyone ever pull pork at 195* ??

xtexan

Meat Mopper

Original poster

Dec 4, 2006

243

13

Columbus,OH

• Jan 7, 2008

• #1

Ok so I didnt get much sleep last night smoking for the BIG Game (go Bucks).
I had to leave this morning for work and the butts were (in the oven) at 195*. I just called home and the temps had dropped to 192* (?). I had my Mother in Law turn the oven off and I will go home at lunch to pull them.

My question: Should I go ahead and pull? I just dont want to keep cooking them in fear that they may dry out. HELP!!

Thanks!

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jan 7, 2008

• #2

If they are foiled, yer fine. I guess I'd have her hit the oven back on to like 150 a half hour before ya come back. Easier to pull warm.

Or, ya could have her cooler 'em too.

 

xtexan

Meat Mopper

Original poster

Thread starter

Dec 4, 2006

243

13

Columbus,OH

• Jan 7, 2008

• #3

Man your always on it!!!
They are foiled and should still be warm in the oven at lunch. So is it ok to pull before the magical # of 200*? I usually do ribs and brisket and have only done butts a handfull of times (at 200*).

 

fatback joe

Master of the Pit

OTBS Member

Jun 13, 2007

2,763

14

Hampden, MA

• Jan 7, 2008

• #4

I pull at 195 all the time. In fact, that is my target temp..........just personal preference I guess. You will be fine.

 

xtexan

Meat Mopper

Original poster

Thread starter

Dec 4, 2006

243

13

Columbus,OH

• Jan 7, 2008

• #5

Cool, THANKS Fatback Joe!!!!!