Help with pork

Grandpas Grub

The butt's are done (155°) and I have 1 1/2 hours until eatin time. lbge grid at 220°[p]I can pull the meat, foil and wrap in a cooler.[p]OR [p]I can leave the meat and cook for anothger 1 1/2 hours and go for pulled pork sandwichs.[p]I am not sure if I can get to a pulled pork point in 1 1/2 hours or if I would ruin the meat if I kicked up the temp to get up to and through the plateau to the sandwhich point.[p]Any thought, suggestions would be appreciated.[p]Thanks in advance, Kent

stike

Grandpas Grub,
if the are butts at 155, you'll be slicing, not pulling.[p]if you want pulled pork, you can get away with it at 185 or so. 195/200/205 is better

thirdeye

Grandpas Grub,[p]Wrapping the butt in foil and ramping up the pit temp will make it cook faster. If that is what you are going for.[p]~thirdeye~

Grandpas Grub

stike,[p]I am wondering if I can get throught the plateau and up to 185° (or more preferably 200°) in an hour and a half.[p]I could jack the temp up but don't want to ruin the meat.[p]Thanks, Kent

Celtic Wolf

Grandpas Grub,[p]If you do not get that butt above 170 it will be rather fatty and somewhat greasy.[p]Follow thirdeye's advice. At 170 you can pull it, but it will be difficult. If you want the pull pork style I'd chop it, otherwise service it sliced.[p]

Unknown

Mike,[p]I still have 1 1/2 hour to cook. How would this turn out if I cranked the heat to get up to those higher temps in my time frame.[p]I am going to have a lot of grandkids here and I think they would enjoy the sandwhiches.[p]With that said, I would rather slice than ruin the meat trying to get to the higher temps too quickly.[p]Thank you, Kent[p]

Grandpas Grub

thirdeye,

See follow up question under Mike's response.[p]Thank you, Kent

Celtic Wolf

Gandpas Grub,[p] Foil it and bump it up to 325-350. If in the next hour you get above 180-185 internal then pull it. If it does not reach that temp slice it.[p]

thirdeye

Gandpas Grub,[p]Unless you think the color/bark is going to get away from you, I doubt you will ruin it. Raising the pit temp alone will raise the internal temp, but foiling & raising the pit temp will do it faster and should take the internal higher in the same amount of time.[p]The foil will also protect the color/bark.[p]~thirdeye~

Grandpas Grub

thirdeye & Celtic Wolf,[p]Thank you, the bark is perfect right now. I am oging to foil and ramp the temp up & see if I can reach the higher temps.[p]I very much appreciate the help with this.[p]I seem to be able to get pretty good cooks, however, my timing is always in the sh*tter.[p]Again, thank you, Kent[p]

Grandpas Grub

Celtic Wolf,[p]Thank you, see response under thirdeye. I am goig to do as suggested and see if I can get this done in an hour and a half.[p]They are at 162° or so right now.[p]Kent

Grandpas Grub

Thirdeye & Celtic Wolf,[p]Guys, a huge thanks. I did as suggested and it took another 1 3/4 hours to get to 197°[p]I didn't have enought time for a long rest but the bark stayed the same as when I foiled. A good amount of juice.[p]The pull was good and I used the juices to pour back over the pork before serving. [p]Great taste, moist and very well received. I had several different sauces available, but no one put any on their sandwhiches.[p]I am very glad I did that final push at 350°. Total cook time just under 7 hours. 2 pork roasts just under 7# and one 1 butt at 4# all indirect on the V rack with a drip pan. I used the V rack as I wanted them higher in the dome - only gained a couple of inches. I kept the meat appart with wood kabob skewers.[p]Thanks to the both of you, much appreciated. Kent

stike

Grandpas Grub,
...and stike can go and eff himself,i guess.[p]hahahaha[p]ah well. welcome aboard anyway!

Grandpas Grub

stike,[p]No not at all, sorry if you are offended.[p]You told me at 155° I would have to slice, which I knew. [p]My original question (help needed) was to know if from 155° is there something I could do to within an hour and a half to get the meat to the upper pull temps needed without ruining the meat.[p]Celtic Wolf & Thirdeye said to foil and crank the heat up to get to the pull temps needed.[p]I tried those suggestions and it worked great, much better than I was expecting, and I did not need to slice or chop.[p]Never intended to offend anyone. Thank you for the post.[p]Kent

stike

Grandpas Grub,
nah. not offended.[p]no worries.[p]