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Pork Shoulder Help II

MississippiCoastEggMississippiCoastEgg Posts: 116
edited 4:50AM in EggHead Forum
My picnic shoulder has been on overnight, when I got up the temp was down to about 150 but I quickly got it back up. Now it seems the temp of the shoulder is just staying at around 163. Need it to 195-200 for pulled pork right?

Any suggestions or just let it go until it gets there..

Comments

  • Could be hours away yet. How long has it been in the plateau?

    Steve

    Steve 

    Caledon, ON

     

  • HossHoss Posts: 14,600
    Correct.Be patient. :)
  • "Sparky""Sparky" Posts: 6,024
    I would bump the temp up to 275-300.That'll speed things up a bit ;)
  • been there a couple of hours or so but I just noticed it has gone to 168
  • EggtuckyEggtucky Posts: 2,746
    sounds like it's in the plateau, if you get into a serious time crunch, wrap it in double foil and pop into the oven at 350 or so...it's gotten all the benefit of the slow smoke it's gonna get after that many hours and the foil will keep it from drying out...still allow for an hour rest before you pull...I have 2x 6 pounders in the oven right now after about 18 hours on the egg..a huge plus..makes your house smell eggilicious!! :woohoo:
  • Luckily, time is not really a concern so I guess I will just let it go, hope the charcoal lasts but the temp in the egg is staying rock steady now at about 275. Meat temp is varying from 168-172 in different parts of the shoulder. It looks and smells great, pulling away from the bone quite bit now. I will take pictures of it when it gets done.

    Thanks for letting me know about how long to let it rests, so I should wrap it in foil after I take it off and while it is resting, correct?
  • MississippiCoastEgg,

    It is best if you wrap in foil for at least an hour.

    Steve

    Steve 

    Caledon, ON

     

  • EggtuckyEggtucky Posts: 2,746
    yes, i typically wrap in foil and a towel and place in a cooler for an hour minimum up to 4 hours maximum...then pull n eat! :woohoo:
  • Eggtucky,

    He is going to want to skip the cooler this time.

    Steve

    Steve 

    Caledon, ON

     

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