Having a get together tonight (go Penn State LOL..........
). Pulled pork. Two 9.5lb picnics. I'll have plenty for left overs and to freeze for over winter.
Are there any negative consequences to using a larger cooler to let the meat rest? Generally I use my 18 can cooler and it packs pretty tight but I have a larger quantity of meat that may not fit. Not sure yet. I would still wrap in foil and towel but there may be a lot of head space. Wrap in an extra towel? Insulate the top with more towels? Do I need to cut back the allowed rest time from 4 hours max?
I was nervous about the smoker on it's own overnight. Two smoke tubes in pellet grill with all natural Hickory. I got the meat on at 225 around 10. Went to sleep at 130. Woke up at 8 and the meat was at 165 stall. Not sure how long it was there but all seems to have gone well. In 50 degree temperature and rainy/breezy the Pit Boss only used about half gallon of pellets over the 7 hours which really surprised me. Put in foil roasting pan and covered with foil. Bumped temp up to 250. See if it budges within the next couple hours. Hoping to pull off by 130 or around 3. I have a Halloween thing for my daughter between 130-3 so hopefully I'm not approaching my mark at 130. Gonna pull and do 3 different pans. Sauces will be served on side for each to choose their own. One pan will be plain (other than seasoning). second pan will have juices from the roasting pan worked back in after I defat. Third pan with have the finishing sauce that's so well known around here. Wish me luck. Was going to show picture when moving to pan but it isn't sending to my email for some reason. Will try to remember to post picture later.
). Pulled pork. Two 9.5lb picnics. I'll have plenty for left overs and to freeze for over winter.Are there any negative consequences to using a larger cooler to let the meat rest? Generally I use my 18 can cooler and it packs pretty tight but I have a larger quantity of meat that may not fit. Not sure yet. I would still wrap in foil and towel but there may be a lot of head space. Wrap in an extra towel? Insulate the top with more towels? Do I need to cut back the allowed rest time from 4 hours max?
I was nervous about the smoker on it's own overnight. Two smoke tubes in pellet grill with all natural Hickory. I got the meat on at 225 around 10. Went to sleep at 130. Woke up at 8 and the meat was at 165 stall. Not sure how long it was there but all seems to have gone well. In 50 degree temperature and rainy/breezy the Pit Boss only used about half gallon of pellets over the 7 hours which really surprised me. Put in foil roasting pan and covered with foil. Bumped temp up to 250. See if it budges within the next couple hours. Hoping to pull off by 130 or around 3. I have a Halloween thing for my daughter between 130-3 so hopefully I'm not approaching my mark at 130. Gonna pull and do 3 different pans. Sauces will be served on side for each to choose their own. One pan will be plain (other than seasoning). second pan will have juices from the roasting pan worked back in after I defat. Third pan with have the finishing sauce that's so well known around here. Wish me luck. Was going to show picture when moving to pan but it isn't sending to my email for some reason. Will try to remember to post picture later.
