Easter pulled pork

[brokenwing]

My electric smoker is down so the minion method on the Webber kettle it is! 4 hours at 250 degrees pulled it with a internal temp of 138/139! Close enough to the 4 hour window! Added some apple juice, rub, brown sugar and butter and slid it in the oven at 250 degrees. It is currently stalled at 148 degrees! While that is cooking I whipped up a batch of Dutch’s wicked baked beans! I have never had one stall at such low temps it usually is around 160!

 

[bmudd14474]

Looking good my brother. Long time no talk. Glad to see your back in the saddle per say.

I have only had one stall on me at that low of a temp before but it happens.

Cant wait to see the finish.

 

[Fueling Around]

It happens.
Is that a deboned pork butt? The exposed meat is well beyond the 140°
I oven finish my meat at 300° in a foil wrapped pan.

 

[brokenwing]

Looking good my brother. Long time no talk. Glad to see your back in the saddle per say.

I have only had one stall on me at that low of a temp before but it happens.

Cant wait to see the finish.

Ty so much, I was a little worried about the temp being low after 4 hours but I think my thermometer is off a few degrees, so I believe the 4 hour window should be ok, normally I am around 160 after 4 hours! How do you reheat your pulled pork the next day? Hope you and the family have a nice Easter!

 

[brokenwing]

It happens.
Is that a deboned pork butt? The exposed meat is well beyond the 140°
I oven finish my meat at 300° in a foil wrapped pan.

That is bone in, should I go crank the oven temp up? I will quit worrying about my 4 hour window then I thought that included internal temp?

 

[Fueling Around]

That is bone in, should I go crank the oven temp up? I will quit worrying about my 4 hour window then I thought that included internal temp?

I found a 300° oven temp has been the best for me to finish a smoker start.
edit hit the wrong button
140° temp within 4 hours is the rule of thumb for intact meat.
A deceased member posted the safe pasteurizing temps of meat below 140° as long as you have some dwell time. I have to look for the post

 

[Fueling Around]

Found the post.

PASTEURIZATION TABLE... or.. how to safely cook your food to a lower internal temperature..

Cooking food to a lower temperature for a longer time has some valuable side effects... The food can be moist... Fat will not melt and run out into the collection pan... The NOT so valuable side effects.... Folks have a long standing aversion to foods that do NOT looked cooked regardless...

www.smokingmeatforums.com

 

[SmokingUPnorth]

Looks good I started doing my puke butts around 275-285. Don’t really pay much attention to the smoker temp unless it gets below 250 or above 295. Use to do the 225* smokes for it but never really noticed a difference other than taking longer. How did it taste?

 

[brokenwing]

Turned out great here is the final pics!

 

[bmudd14474]

Ty so much, I was a little worried about the temp being low after 4 hours but I think my thermometer is off a few degrees, so I believe the 4 hour window should be ok, normally I am around 160 after 4 hours! How do you reheat your pulled pork the next day? Hope you and the family have a nice Easter!

I either package and use the sous vide to reheat or I separate the juice from the fat then put the juice in the tray with the meat and into the oven covered with plastic wrap and foil to reheat.

Looks great by the way.