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gettin nervous

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g-o
g-o Posts: 39
edited November -1 in EggHead Forum
Part way thru my first pulled pork attempt. Put it on about 8:15 this morning, temp hanging around 150. Dome temp 250 now. Better go get a cold one & try to relax.
Gord
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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
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    g-o,
    Waiting is the hardest part.
    What is the meat temperature at and what time do plan on eating?[p]Have a beer and Relax,
    RhumAndJerk

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  • Bama Fire
    Bama Fire Posts: 267
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    g-o,
    When you said grab "One" -- a case? Great pulled pork can take time. As you'll soon discover, each butt seems to have a mind of its own. some seem to cook much more quickly than others.[p]Good luck & keep us posted on your results![p]B~F
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  • Nature Boy
    Nature Boy Posts: 8,687
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    g-o,
    The stubborn butts I did last week took forever. Wrapped in foil at 165 and kicked up temp to 300. It was finished in less than 2 hours from that point, and nobody knew the difference. I always prefer to wait it out without the foil, but sometimes that thing called DINNERTIME gets in the way.[p]If you want to eat tonight, you might start working your way up to 275 now. And realize you always have the foil weapon to push it along.[p]Cheers!
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • sprinter
    sprinter Posts: 1,188
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    g-o,[p]Is it done yet? Is it done yet? Is it done yet?[p]hehehe[p]Troy
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  • WallyQ
    WallyQ Posts: 10
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    g-o,[p]You'll find that the learning curve is pretty quick. Hang in there, the Egg can do wonders. [p]
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