Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Need some advice on pulled pork.

Alright, I am cooking a 8.5lb butt and started it at about 11:30 last night at 250 degrees. It will be finished around noon today probably. Our plans changed and we are not eating until about 6:00 tonight! The meat is at 180 degrees now and I am planning on taking it off at 200 degrees. What should I do to have it ready for 6:00? Usually I just pull it immediately and serve but I don't have that luxury now. Should I choke down the grill to a lower temp and extend the cook time or will it dry out? Or should I cook to 200 degrees and foil wrap it and put in cooler? Or should I just use a crock pot to heat it back up tonight? Anybody have any suggestions?

Comments

Sign In or Register to comment.