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When to pull pork

AronAron Posts: 170
edited 12:15PM in EggHead Forum
I've got an overnight pork shoulder going right now--started at 8:30pm, it's 7 pounds, so I'm expecting to finish around 10:30 am based on the 2 hour per pound calculation (grill temp is 225). I've never done one before so my question is whether to pull the meat immediately after taking it out at internal temp of 200, or to take off the egg at 200 and wrap in foil and let it sit for 2 hours before pulling. I thought I've read to let it sit for a while in foil before pulling, but that may have been just in order to time it for a certain meal of the day. Thanks--keep your fingers crossed for me.


  • Wrap it up.
  • Celtic WolfCeltic Wolf Posts: 9,773
    You have pulled pork questions I have pulled pork answers

    Pulled Pork
  • I would recommend getting the dome temp up to 250. Your chances of the fire going out are a lot less. I would hate to see your post tomorrow saying "Help my fire went out and my butt is cold" Either way I would check it every 4 hours just to make sure everything is doing what it should. Good luck
  • JeffersonianJeffersonian Posts: 4,244
    I think wrapping a butt enhances the texture of it as long as you don't overdo it and let it go 5-6 can get mushy. But wrapping also gives you flexibility in timing your meal.
  • AronAron Posts: 170
    No worries--dome temp is 260, the 225 is at the level of the meat. Thanks for looking out though.
  • AronAron Posts: 170
    Thanks for the link. Now I'm wondering if I started it too early--guess I'll be checking once around 5am just to be sure that it doesn't get overdone in case it cooks closer in the 1.5 hr/pound instead of the 2 hr/pound I was planning on.
  • reelgemreelgem Posts: 4,256
  • reelgemreelgem Posts: 4,256
    I've tried all different temps for pulling and I was talking to Fidel who is one of the experts on the forum and he said he pulls his at 202 and then wraps in foil. I really like the texture of the meat at 202 and I use that temp all the time now.
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