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Pulled Pork Question

GrasshopperGrasshopper Posts: 108
edited 9:14PM in EggHead Forum
I am doing a boston butt for my NCAA party tonignt, kinda getting worried. I put the 5.5lb butt on at 5AM with charwood to top of firering. right now it is 10:20 the meat temp is 158, egg temp is 275 - when if at all do i need to replenish the charwood? i kinda thought that when i see the temp drop to 250 i would put some charwood in my chimmey and fire that up - then dump in the egg once smoke clears - Thoughts PLEASE
OH party starts at 5:30


  • FidelFidel Posts: 10,172
    What size egg?

    Other than a maybe a small or mini, you shouldn't need to replenish the lump. You should have enough in there to go to the finish.
  • AZRPAZRP Posts: 10,116
    If you filled your fire box you shouldn't have to add any more fuel. -RP
  • vidalia1vidalia1 Posts: 7,091
    Like the others have said if you loaded enough lump you should not have to add anymore. It will probably take 11+- hours to get done. You can always bump the temp to 300 to get it done a little faster.

    At 158 degrees the pork is hitting its plateau and will stay in that range for a while.

    Good luck and be patient the pulled pork will be delicious...
  • fishlessmanfishlessman Posts: 20,264
    definatly bump the heat up if its not close by 2,you can wrap it in foil and even bring it up hotter.
  • Misippi EggerMisippi Egger Posts: 5,095
    You shouldn't need to add any more lump. Make sure you leave enough time for it to rest in foil for about a half hour after pulling. Then some cool down time so you can pull it.
    Sounds like some hoop fans are gonna get some GOOD eats!
  • Fire WalkerFire Walker Posts: 241
    Don't panic!!!!!!!
  • Cactus DougCactus Doug Posts: 341
    Sounds like you will be ok. You should have plenty of lump. Sounds like your internal meat temp is going to level off for a while. I you get too worried about time you can foil and push dome temp to 300 or a little more.
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