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Pulled Pork advice...

edited November -1 in EggHead Forum
Hey fellow eggers,[p]I'm looking for some advice on pulled pork. The short background is as follows: My wife gave me a large egg for Christmas. I have been monitoring the forum for six weeks or so - great information. I put a 5lb. Boston Butt on at 9:30 last night with a dome temp of 200* Woke at 4:30 to a 185* temp, adjusted the vents and woke to 210* [p]The meat temp had been staying at 150* for quite some time, so I bumped the dome temp to 250*. The internal temp is now 158*. We have plans and I need to finish by 5:00 this evening. I hate rushing things, but like it has been said many times before - it always seems to take longer than you planned.....[p]Thanks for a great forum and excellent information! One last question - I hate the taste of mustard (don't want to offend anyone..), so if I ever decide to "slather" a Boston Butt or ribs, should I expect to have much mustard taste on the meat? Thanks in advance for your advice.[p]Wade


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