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Message
1
Posted on 4/27/13 at 5:54 pm to gmrkr5
Internal was at 180 when I pulled it. I
just put it on warming rack with foil wrapped until company comes at 730.
just put it on warming rack with foil wrapped until company comes at 730.
Posted on 4/27/13 at 5:54 pm to Coater
225 takes too long for me.. i smoke at 250
Posted on 4/27/13 at 6:03 pm to gmrkr5
There she is boys....
As soon as foil was opened.
Pulled
As soon as foil was opened.
Pulled
Posted on 4/27/13 at 6:04 pm to WildcatMike
quote:
Internal was at 180 when I pulled it
that may be a little early
Posted on 4/27/13 at 6:12 pm to WildcatMike
quote:
WildcatMike
you use a maverick or rely on the grill thermometer for the temp?
Posted on 4/27/13 at 6:14 pm to Coater
Going by my wife's thermometer that has guide for pork fully cooked. I will have it in Akorn for about 45 minutes in the foil. So it should be done by 730
Posted on 4/27/13 at 6:29 pm to WildcatMike
That thermometer probably just has the "safe to eat" temp calibrated. Pulled pork is actually way over done. Safe to eat is 145.
Posted on 4/27/13 at 6:39 pm to Coater
quote:agree. I don't pull until 200, then wrap in foil for at least 30-45 min.
that may be a little early
But I also smoke mine at 225 for about 14-16 hours for 8lb butt. Start it at 11pm and let it go overnight.
Posted on 4/27/13 at 8:06 pm to GeauxTigersLee
I'm at 192...bout to yank it
Posted on 4/27/13 at 8:07 pm to GeauxTigersLee
Guest are raving...my buddy said it is the best he had. Looks like the bourbon with Coca Cola, Allegro, and Vinegar was the ticket...Hickory smoke is the ticket as well.
Posted on 4/27/13 at 9:09 pm to gmrkr5
quote:
I'm at 192...bout to yank it
So almost right at 12 hours?
Posted on 4/27/13 at 9:30 pm to gmrkr5
They do reach a plateau and stay there for awhile then the temp. will start going back up.
Posted on 4/27/13 at 9:36 pm to ddsmit
Oh yeah.....they hit the stall from 150ish to anywhere to 170 - 180ish........
Foiling them will speed up the stall.
Foiling them will speed up the stall.
Posted on 4/27/13 at 10:21 pm to CBLSU316
No reason to foil butts. If time is the concer, bump the heat up to 250 or 260. I usually run as close to 225 as possible. Cook until internal of 197 or so. The bone is your best indicator.
Posted on 4/28/13 at 7:45 am to Linkovich
about 11.5
i put it on right around 9am and took it off at 8:30pm. temp was 195. foiled and threw it in an ice chest for about 30 minutes. it was perfect
i put it on right around 9am and took it off at 8:30pm. temp was 195. foiled and threw it in an ice chest for about 30 minutes. it was perfect
This post was edited on 4/28/13 at 7:49 am
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