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pulled pork too hot, too fast?

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newsense
newsense Posts: 32
edited November -1 in EggHead Forum
I put on two 8-pound Boston Butts at 5 p.m. today, indirect Elder Ward style. I stabilized the temp right away at 225 and didn't bother to check the heat of the meat until just now, at 10:30 p.m. Both butts are at 150.... I know they haven't reached plateau stage, but this seems pretty hot for this early in the cook. Any opinons?[p]
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  • dhuffjr
    dhuffjr Posts: 3,182
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    newsense,
    I think you'll be surprised at 225 how long the meat will hover 150-170 and then stick there till it begins its climb to 190-200.[p]I normally put my overnight cooks on closer to midnight and end up foiling it to get it done in time for dinner.[p]Your start time is probably closer to the money.[p]
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  • Unknown
    Unknown
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    Mine typically get to 140-150 in 5 hours or so. It's that last 50 degrees that take sooooo looooong.
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  • newsense
    newsense Posts: 32
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    dhuffjr,
    I'm shooting to eat around 1 p.m., so I'm glad to know I'll be in the ballpark.

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  • dhuffjr
    dhuffjr Posts: 3,182
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    newsense,
    If it is not getting done in time foil that bad boy around 9am and kick up the temp to 300. It'll be 190/200 in no time. You can remove it to a cooler wrapped in towels till dinner time and then shred/chop away.
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