praying to the BBQ gods

Discussion in 'Pork' started by 13spicerub, Feb 3, 2008.

  1. 13spicerub

    13spicerub Meat Mopper

    NYC
    i'm 7 hours in on my pork shoulder. I'm at 142 degrees slowly climbing. 3 hours til kick off. Im praying i can get it to temp, rest, and pulled by gametime.

    wish me luck


    GO GIANTS!!!!
     
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    13spicerub
    I wish you luck, are you shooting for half time?

    I have smoked quite a few butts for pulled porks and can not plan them for a certain time, each and everyone of them have been different. I have brought them to 205º in 8 to 10 hours and as long as 27 hours !!! That is why I have around 15 pounds of pulled pork food savered and frozen.
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    Ben, if you have to.........foil it now, and slap that baby in the oven......
     
  4. capt dan

    capt dan Master of the Pit OTBS Member

    Ben, I doubt it will make it by kick-off, be patient halftime is probably a reacheable goal. Thats why alot of us do this big time taking items the day before, and then re-heat! drink a few cold ones and just relax, make up a few snacks to hold people over for another hr or more!

    I have to tell ya the point from 40- to 140 is relatively quick, usually 3-5 hrs, the time after 145 goes for ever, especially the 155-165 marks, then it goes pretty fast again.
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    ya I think what WD says or it night be midnight
     

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