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mayday with butt temp

JimEJimE Posts: 158
edited 11:27PM in EggHead Forum
Ok, here it is, been smoking all night and today, 21# temp is at 180 internal but the party is going to be in about 1 hour, am I ok???? can i serve??
thanks

Comments

  • MarvinMarvin Posts: 515
    jim,
    Bump up the temp a bit and keep cooking. By the time you are ready to eat, it will probably be just right for pulling. Have fun.

  • SmokeySmokey Posts: 2,468
    jim,[p]That is celled the plateau. I can last well over an hour. The meat temp may even drop a degree or two. The plateau is the time when the connective tissue breaks down (making the pork VERY tender).[p]Just hang in there, all is well![p]Smokey
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Smokey,
    "That is celled the plateau. I can last well over an hour. The meat temp may even drop a degree or two. The plateau is the time when the connective tissue breaks down (making the pork VERY tender)."[p]Smokey, Smokey, Smokey!!!! "I can last well over an hour?" Come on, don't make the rest of us feel so inadequate! ROTFLMAO or LOL for short.... :-)[p]TNW[p]

    The Naked Whiz
  • The Naked Whiz,
    Hell,
    I want some of whatever he is taking, dem der brothel gals are going to be charging me more. Damn. LOL[p]Cheers,
    Bordello
    aka New Bob

  • SmokeySmokey Posts: 2,468
    The Naked Whiz,[p]LOL, I guess I need to proof read a bit better!! (I can swear I hit the letter "t")!! [p]I'm much more modest than that (but with the "TNW" thong I wone in Waldorf, you never know)!!!![p]Have a safe and happy 4th![p]Smokey
  • SmokeySmokey Posts: 2,468
    Bordello,[p]Must be something in the smoke! [p]Truth is, in old age, finger don't seem to work as well as they used to (but it does make for a fun read)![p]Smokey
  • Smokey,
    It's post like your's (typo's that we all make sooner or later) that make for a great laugh, and we can all use laughter in our life. SOooooooooooooo,
    Thank you,[p]Cheers,
    Bordello
    (checking my Kitty bank) LOL

  • GroundfishGroundfish Posts: 71
    jim,
    you really need an internal of 195 for awesome pulled pork. i go to 200. you didn't say what your temp was but you can push it up to 275 - 300 to finish it off a little quicker.

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